Potato and Horseradish Soup
Olive oil for cooking
1 large white onion, peeled and chopped
2 garlic cloves, peeled and sliced
1 bay leaf
300g potato, peeled and sliced
1 litre vegetable stock
2 tbsp creamed horseradish
Sea salt and freshly ground black pepper
For the dressing:
Finely grated zest and juice of 1/2 lemon
1 tbsp chopped parsley
100ml olive oil
4 smoked mackerel fillets, skinned
- Heat a medium saucepan and add a generous drizzle of olive oil. When hot, add the onion, garlic and bay leaf and cook, stirring, for 2 minutes, without colouring. Add the potato and then pour in the stock. Bring to a simmer and cook for about 10 minutes until the potato is tender. Now stir in the horseradish.
- Transfer the mixture to a blender and add some salt and pepper. Blitz for about 2 minutes until smooth. Taste the soup and add more horseradish if you like more heat and/or salt and pepper as needed. Pour into a clean pan and set aside until ready to serve.
- To make the dressing, whisk the ingredients together and season with salt and pepper to taste; set aside.
- When ready to serve, reheat the soup and check the mackerel for pin bones. Divide the soup between 4 warmed bowls. Flake the smoked mackerel into chunks and float on top. Finish each serving with a good tablespoonful of the dressing.