Horseradish Soup
Warm up your senses with this creamy and flavorful Horseradish Soup, an elegant yet comforting dish that’s perfect for cool evenings or special gatherings. This velvety soup combines the subtle sweetness of sautéed onions and garlic with the bold, zesty kick of freshly grated horseradish. A rich base of chicken or vegetable stock and heavy cream ensures a luscious texture, while a touch of parsley adds a fresh, vibrant finish. Quick to make in under an hour, this soup is blended to silky perfection and pairs beautifully with crusty bread for dipping. Ideal as a unique starter or a light meal, this Horseradish Soup is sure to impress with its depth of flavor and luxurious creaminess.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 cup freshly grated horseradish
- 1.5 teaspoons salt
- 0.5 teaspoons freshly ground black pepper
- 2 tablespoons fresh parsley, finely chopped (optional, for garnish)
- 4 slices crusty bread (optional, for serving)
Instructions
In a large pot, melt the unsalted butter over medium heat.
Add the finely chopped onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
Sprinkle the all-purpose flour over the onion and garlic mixture, stirring constantly to form a roux. Cook for 2–3 minutes to eliminate the raw flour taste.
Gradually pour in the chicken or vegetable stock, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer.
Lower the heat and stir in the heavy cream. Allow the soup to cook for 10 minutes, stirring occasionally.
Add the freshly grated horseradish to the soup, stirring well to combine. Simmer for another 5 minutes to allow the flavors to meld.
Season with salt and freshly ground black pepper, adjusting to taste.
Using an immersion blender (or carefully transferring the soup to a blender in batches), blend the soup until smooth and creamy.
Ladle the horseradish soup into bowls and garnish with freshly chopped parsley if desired.
Serve hot with slices of crusty bread for dipping, if preferred.
Nutrition Facts
Calories |
1776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 8269 mg | 360% | |
| Total Carbohydrate | 141.0 g | 51% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 10.7 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
