Slideshow

English Comfort Food

Slide 6 of 6

< back
next >

Spinach Soup with Horseradish Granité

Horseradish, originally consumed for medicinal purposes, became the condiment of choice for English roast beef in the 17th century. Chef Tristan Welch creates an ingenious granité by freezing horseradish with milk, scraping it into icy flakes and scooping it onto toasts to garnish a creamy nettle soup (spinach is excellent here too).

Plus: More Soup Recipes and Tips

Go To Spinach Soup with Horseradish Granité