Lactose Free Lentil Soup With Horseradish - cooking recipe

Ingredients

1 None leek, sliced
1 None carrot, peeled and diced
7 oz celeriac, peeled and diced
1 None onion, peeled and halved
2 cloves garlic, peeled, 1 crushed, 1 finely diced
1 None bay leaf
1/2 tsp salt
1 tsp black peppercorns
2 None cloves
1/4 cup fresh flat-leaf parsley, leaves stripped from stalks and discarded
2 tbsp fresh thyme
2 tbsp olive oil
9 oz red lentils
2 tbsp tomato puree
8 sprigs fresh marjoram, 4 sprigs set aside for garnish, leaves stripped from stems of remainder
3 sprigs fresh summer savoury or sage, tied together with kitchen string
1 stick celery, finely sliced
9 oz cherry tomatoes, halved
3 tbsp horseradish sauce
3 tbsp lactose free sour cream

Preparation

Place the leek, carrot, celeriac, onion and crushed garlic in a large saucepan and pour in 5 cups of cold water. Add the bay leaf, salt, peppercorns, cloves, parsley stalks and thyme. Bring to a boil and simmer for 30 mins.
Heat the oil in a separate saucepan and saute the diced garlic for 1 min. Add the lentils, tomato puree and marjoram and sweat gently for 2 mins. Pour in the contents of the first pan, add the savoury or sage and bring to a boil. Simmer over a low heat for 10 mins, stirring frequently. Add the celery and simmer for 5 mins. Remove the savoury and add the tomatoes. Season with salt, black pepper and a pinch of sugar.
In a bowl, mix the horseradish and sour cream. Ladle the soup into bowls and spoon in dollops of horseradish cream. Serve garnished with marjoram.