John Myers
Fine Horseradish Cream Soup
The perfect fine horseradish cream soup recipe with a picture and simple step-by-step instructions.
- 4 piece Potatoes, about 400 gr.
- 1 piece Onion
- Butter
- 600 ml Vegetable broth ….. Link see below …..
- 1 piece Freshly grated horseradish, approx. 40 gr.
- 150 g Creme fraiche Cheese
- 4 Discs Black Forest ham
- Black pepper from the mill
- Salt
- Fresh smooth parsley
- Peel the onion and dice it finely. Peel and dice the potato
- Heat a large piece of butter and sear the onion briefly, add the potatoes and sear them well. Deglaze with the hot vegetable stock, add a little pepper and simmer with the lid closed on a low heat until the potatoes are cooked.
- In the meantime, peel the horseradish and grate it finely. Mix a good half of it with the crème fraîche and add a small pinch of salt.
- When the potatoes are done, let the soup cool down a little, then add the rest of the horseradish and the rest of the sour cream and puree it finely, if the consistency is too thick, add a little vegetable broth to it. Season again with pepper (salt is not necessary, because the ham has enough salt)
- While the soup is cooling down a bit, roll up the ham tightly from the short side and cut into small rolls. Cut a few parsley leaves into small pieces.
- Now heat the soup again, put it in a soup cup, garnish with the horseradish crème fraîche and ham rolls, sprinkle with parsley and now ….. enjoy your meal …..
- Basic recipe for my “grainy vegetable broth”
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