Spinach Soup with Horseradish Granité

Name: Spinach Soup with Horseradish Granité
Total time: 70 min
Ingredients: ½ cup milk; 2 tablespoons prepared horseradish (drained); Salt; 1 quart chicken stock; 2 cups milk; 2 large thyme sprigs; 2 bay leaves; 3 tablespoons vegetable oil; 1 pound red potatoes, peeled and thinly sliced; 2 large leeks (white and tender green parts only), halved lengthwise and thinly sliced; Salt; 5 ounces spinach leaves (10 cups); Freshly ground pepper; 8 slices baguette, toasted

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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 spinach soup.

By Tristan Welch

Updated on November 6, 2022

Spinach soup with horseradish granité — Photo: © John Kernick

Active Time:

40 mins

Total Time:

1 hrs 10 mins

Yield:

8

Ingredients

Horseradish Granité

1/2 cup milk
2 tablespoons prepared horseradish, drained
Kosher salt

Spinach Soup

1 quart chicken stock
2 cups milk
2 large thyme sprigs
2 bay leaves
3 tablespoons vegetable oil
1 pound red potatoes, peeled and thinly sliced
2 large leeks (white and tender green parts only), halved lengthwise and thinly sliced
Kosher salt
5 ounces (10 cups) spinach leaves
Freshly ground black pepper
8 slices baguette, toasted

Directions

Make the granité

In a blender, puree the milk with the horseradish. Transfer to a small glass baking dish and season with salt. Freeze for about 1 hour, until firm. Using a fork, scrape the granité until snow-like.

Make the soup

In a saucepan, combine the stock with the milk, thyme, and bay leaves. Cover and bring to a simmer over low heat.
In a large saucepan, heat the vegetable oil. Add the potatoes and leeks and season lightly with salt. Cover and cook over moderately low heat until the vegetables are softened, about 7 minutes. Pour the stock mixture over the potatoes and leeks, cover and simmer over moderately low heat until the potatoes are tender, about 15 minutes. Discard the thyme and bay leaves.
Bring the soup to a boil. Add the spinach and wilt over moderately high heat, 1 minute. Working in batches, puree the soup in a blender. Return the soup to the saucepan and season with salt and pepper.
Ladle the soup into bowls. Scoop a rounded tablespoon of the granité onto each toast. Float the toasts in the soup and serve right away.

Make ahead

The granité can be frozen for up to 3 days. Let stand at room temperature for 10 minutes before scraping.