SPICED TOMATO SOUP WITH HORSERADISH CREAM AND TOAST

Serves 4

Like summer meeting winter, this soup is bright and sunny, but also soothing and rich. It also comes together in a flash with no blending. This is a humble soup that feels interesting, thanks to a savory whipped cream that’s sharp and spicy from fresh horseradish. A lot of markets have fresh horseradish, but if you cannot find it, try stirring in a little creamy-style prepared horseradish.

• 3 tablespoons unsalted butter

• 2 large shallots, sliced thinly

• 3 large garlic cloves, sliced thinly

• 1 teaspoon fennel seeds, coarsely ground

• 1⁄2 teaspoon coriander seeds, coarsely ground

• 1⁄2 teaspoon red chile flakes

• Salt

• Freshly ground black pepper

• 1 (28-ounce) can whole, peeled tomatoes

• 2 cups chicken stock

• 1 teaspoon fresh thyme leaves

• 1⁄2 cup heavy cream

• 3 inches fresh horseradish, peeled

• 4 slices thick-cut toasted bread In a 3-quart pot, melt the butter over medium-low heat. Once melted, add the shallots, garlic, fennel seeds, coriander seeds, red chile flakes, 1⁄2 teaspoon salt and 1⁄2 teaspoon black pepper. Cook the shallots and garlic, stirring often with a wooden spoon (preferably a blunt-edged one) until they’re very soft with some light golden edges but no browning. As you stir, use the spoon to punch down on the shallots and garlic to break them into smaller pieces and so they cook faster. Stir in the tomatoes and, with your spoon (or a masher), break up the tomatoes into small chunky pieces that would fit on a soup soon. Pour in the chicken stock, turn the heat up to medium and bring to a simmer. Once simmering, turn off the heat and stir in the thyme. Season to taste with salt. Turn off the heat.

Meanwhile, as you’re waiting for the soup to come to a simmer, pour the heavy cream into a bowl and whisk until you have soft peaks. Finely grate the horseradish over the whipped cream, stir until combined and then season with salt, to taste. Set aside.

To serve, ladle the hot soup into bowls, spread the cream over the toasted bread and place the toast on top of the soup.