John Myers
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Kassler with Horseradish Cream Soup
The perfect kassler with horseradish cream soup recipe with a picture and simple step-by-step instructions.
to insert
- Rosemary plucked
- Balsamic vinegar old
- Kitchen white wine
- Pepper from the grinder
- Coarse salt
for the horseradish soup
- Horseradish roots
- Vegetable stock
- Cream 30% fat
- Apple Breaburn
- Dried vegetables
- Fine soup noodles
to tie
- Greek yoghurt 9.8%
- Chives fresh
- You start by inserting the smoked pork. For this purpose, the listed ingredients are put in a saucepan and then boiled. Now add the meat and let it simmer in the oven at 80 degrees for about 12 hours. Turn the piece of meat every now and then.
- Peel the horseradish root and then grate it finely. Pre-cook for 10 minutes in a casserole with a little water. Now add the vegetable stock. Now let it reduce by half over the highest heat. Pour the stock through a sieve and let it cool down a little with the dried vegetables and noodles that you let in here.
- During this time they whip the cream. Set aside some of the cream (it is sprayed on the soup plates before serving). Take the Kasseler out of the oven and cut into slices. In order to use it as a soup, the slices are then cut into fine cubes and placed in a small bowl in portions with the soup plate.
- Now get the cooked vegetables and noodles from the stock. Now add the whipped cream to the stock and fold it in. Then the yogurt is folded in. Now heat very carefully, stirring constantly.
- Prepare the soup plates. Pure cream is injected into the bottom. Spread the chives over it. The apples are now grated and added to the soup plates. Give up the soup on top. Finish with a tablespoon of the cooked dried vegetables and noodles.
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