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Unusual pesach meals part 2: Zupa Chrzanowa

What was I going to do with the horseradish root that I used for the pesach seder?  5 inches of spicy goodness.  Then I found this recipe for Zupa Chrzanowa, Horseradish soup.

I tried to keep close to the version in the link.  I made my vegetable stock from kitchen leftovers, carrot peels, onion skins, the green parts of leeks, celery and artichoke trimmings.  All parts that I would usually just throw in the trash.  They too contributed to my cooking today.

Ingredients
1 carrot diced
1 stalk celery diced
1 onion diced
5 inches of horseradish (2 in diameter) grated
1 large potato diced
8+ cups of Vegetable stock
2 Tbsp olive oil

Instructions

  1. Saute the carrot, celery and onion in hot olive oil until soft
  2. Add the diced potato, grated horseradish and vegetable stock (or water)
  3. simmer for 1-2 hours
  4. puree using an immersion blender or food processor
  5. Serve hot
Update: Major failure.  The soup came out very very bitter and I'm pretty sure the culprit was the vegetable stock.  Next time, I will do two things differently.  Either use just water, or make sure I taste the stock before I use it.  This is the second time I've made truly bitter vegetable stock and it is clearly a skill that I need to master.

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