Spring Onion Soup with Horseradish, Carrot and Wateroak Farm Chèvre

Category: 
Soups
Seasons: 
March, April, May

For this recipe, Chef Coté makes her own prepared horseradish by peeling a medium-large horseradish root and grating it on a cheese grater. In a jar, she mixes the grated root with 1 tablespoon of rice vinegar, 2 tablespoons of water and 1 teaspoon of kosher salt and refrigerates until ready to use.

Easy

Spring Onion Soup with  Horseradish, Carrot and  Wateroak Farm Chèvre

Ingredients

For 1 Batch(es)

Recipe

  • 4 tablespoons Texas olive oil
  • 1/2 bunch green garlic, chopped
  • 1 bunch spring onions, green parts and small bulbs, chopped
  • 4 tablespoons unbleached flour (can use gluten-free if preferred)
  • 1/2 cups sherry (or white wine)
  • 1 bunch carrots, peeled and chopped
  • 2 Quart(s) homemade chicken stock
  • cups crème frâiche
  • 2 ounces chevre (from Wateroak farm)
  • 2 tablespoons prepared horseradish (homemade or store-bought)
  • kosher salt and white pepper, to taste
  • fresh thyme, lemon zest, and celery leaf, for garnish

Spring Onion Soup with Horseradish, Carrot and Wateroak Farm Chèvre Directions

  1. Heat the olive oil over medium heat in a large saucepan or stockpot.
  2. Sauté the chopped onions until caramelized. Add the carrots and garlic.
  3. Stir in the flour until it coats the vegetables.
  4. Add the sherry (or wine) and cook until the alcohol has evaporated.
  5. Add the chicken stock, bring to a simmer and cook for about 30 minutes to allow the flavors to marry.
  6. Remove from the heat and allow to cool.
  7. Ladle the ingredients into a blender and blend until smooth.
  8. Pour the blended soup back into the soup pot. On low heat, whisk in the crème fraîche, chèvre and horseradish. Season with salt and pepper.
  9. Garnish with fresh thyme, lemon zest and celery leaf.

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