The Content Of The Article:
- Ingredients for the recipe (for 4 people)
- Preparation (preparation / preparation time about 75 minutes)
- Japanese horseradish
Ingredients for the recipe (for 4 people)
- 1 onion
- 1 clove of garlic
- 2 tablespoons butter
- 600 g peas (fresh or frozen)
- 800 ml vegetable broth
- 200 g cream
- Salt, pepper from the mill
- 1 handful of pea sprouts
- 2 stalks dill
- 20 g chives
- 4 radishes, 1/2 to 1 tsp. Wasabi paste
- lime juice
Preparation (preparation / preparation time about 75 minutes)
1. Peel the onion and garlic, dice them finely, sauté in a hot saucepan in the butter until translucent. Add about 500 g of peas, add stock to 100 g of cream. Season with salt and pepper, simmer for about 15 minutes.
2. Break off the sprouts, dill and chives, pluck the dill and chop, cut the chives into fine rolls. Wash radish, slice.
3. Puree the soup. Pass through a sieve at will. Add the remaining peas to the soup and cook for a few minutes. Depending on the desired consistency, add broth. Season with wasabi, lime juice, salt and pepper. Beat cream until creamy.
4. Spread the soup on small plates, garnish with whipped cream, spread radishes and herbs on top, and sprinkle with pepper.
Genuine wasabi roots are an expensive rarity. The apple green rhizomes are much sharper than native horseradish. Traditionally, they are not served as a finished paste, but freshly grated
Anyone who loves sushi knows the horseradish-spicy, tender green spice paste made of grated wasabi sprouts, which is served to it. The original is expensive and difficult to obtain because the plants are not easy to cultivate. The wild form (Wasabia japonica) comes from cool forests of Japan and thrives there in temperatures of 8 to 20 degrees in mountain streams. The variety 'Matsum' is also growing here. Since it is not hardy, they are grown in a pot, in nutrient-rich, moist soil. In a frost-free place wasabi drives year-round mild, edible leaves.