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    Beetroot, Celeriac and Porcini Broth with Horseradish Cream

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    Beetroot, Celeriac and Porcini Broth with Horseradish Cream

    • Preparation time: 30 minutes
    • Cooking time: 30 minutes plus steeping

    Serves: 4


    • 20g Dried porcini mushrooms
    • 2 Large beetroot, peeled and roughly chopped
    • 1 celeriac, peeled and roughly chopped
    • 1 celery stick, roughly trimmed
    • 2 carrots, peeled and roughly chopped
    • 1 Large red onion, peeled and roughly chopped
    • 40g Flat-leaf parsley, stalks only
    • 20g Thyme
    • 2 tbsp Lemon juice
    • 100g Crème fraîche
    • 100ml Double cream
    • 2 tbsp Freshly grated horseradish or hot horseradish sauce
    • 2 tbsp Brined green peppercorns, drained
    • 4 drops Tabasco sauce
    • 2 tsp Caster sugar
    • 3 tbsp Finely chopped chives


    1. Tie the porcini mushrooms in a loose piece of muslin or J-cloth, then put with the vegetables and herbs in a large pan. Just cover with water (about 850ml), bring very slowly to the boil, then reduce the heat and simmer gently for 30 minutes. Take off the heat and leave to stand for 30 minutes. Strain the broth, reserving the porcini, and season with salt, pepper and the lemon juice.
    2. In another bowl, whisk together the crème fraîche and the double cream. Stir in the horseradish and green peppercorns, then the tabasco and sugar, both to taste. The cream should taste feisty, with a sweet-sour edge.
    3. To serve, finely mince the reserved porcini. Reheat the soup, checking the seasoning again. Ladle the soup into six bowls, scatter the minced porcini over the top and garnish with a sprinkling of chives and a spoonful of the horseradish cream.

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    Drinks recommendation

    Delicate and amber-coloured, with rich,
    nutty overtones, this is the ideal partner for
    the root-vegetable winteriness of the broth.
    Waitrose Solera Jerezana Palo Cortado
    Lustau Sherry. Bin 24001


    Average user rating

    5 stars