Roasted Beetroot Soup with Horseradish Cream - River Cottage

Name: Roasted Beetroot Soup with Horseradish Cream - River Cottage
Ingredients: 1kg beetroot; 4 garlic cloves (unpeeled), bashed; 2–3 sprigs of thyme; 1 bay leaf; 3 tablespoons olive or rapeseed oil; 1 litre vegetable stock; Sea salt and freshly ground black pepper; 3–4cm piece of fresh horseradish, peeled and freshly grated (or 1 tablespoon creamed horseradish); 200ml soured cream, crème fraîche or thick, plain (full-fat) yoghurt; Dill fronds

rivercottage.net

This elegant soup showcases the sharp, hot tang of horseradish against the earthy sweetness of beetroot. It delivers a remarkable flavour.

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Ingredients

1kg beetroot
4 garlic cloves (unpeeled), bashed
2–3 sprigs of thyme
1 bay leaf
3 tablespoons olive or rapeseed oil
1 litre vegetable stock
Sea salt and freshly ground black pepper
3–4cm piece of fresh horseradish, peeled and freshly grated (or 1 tablespoon creamed horseradish)
200ml soured cream, crème fraîche or thick, plain (full-fat) yoghurt
Dill fronds