Horseradish cream soup

Ingredients for 4 servings:

• 500 g potatoes, floury
• 1 m.-sized onion(s)
• 2 tbsp butter
• 1 liter vegetable broth
• 200 g carrot(s)
• 200 ml whipped cream
• 5 tsp horseradish (table horseradish)
• 1 pinch(s) of sugar
• 1 tsp lemon juice
• salt and pepper
• Cress as decoration

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

spicy starter soup

Peel and dice the potatoes and onion. Then sauté the vegetables in butter. Add the vegetable stock, bring to a boil, and simmer covered over medium heat for 20 minutes. Peel the carrots and finely grate them into sticks. Blanch them in boiling water for about 3 minutes. Then refresh and drain well. Once the potatoes and onions are tender, purée the soup until smooth, add the heavy cream, and bring the soup back to a boil. Add the horseradish, stir, and season with salt, pepper, sugar, and lemon juice. Now add the carrots to the soup and heat through. Serve sprinkled with cress.