Horseradish cappuccino

Ingredients for 6 servings:

• 500 g potatoes
• 2 shallots
• 20 g butter
• 900 ml vegetable stock
• 70 g horseradish, finely grated
• 70 g crème fraîche
• 200 ml milk
• 3 slice(s) smoked ham
• 1 tbsp parsley, finely chopped

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Peel and chop the potatoes. Dice the shallots. Peel and finely grate the horseradish. Roll the smoked ham up from the short side and cut into fine rolls. Finely chop the parsley. Fry the shallots with the butter over medium heat until translucent. Add the potatoes and fry for 2 minutes. Deglaze with the vegetable stock, cover and simmer for about 30 minutes. Mix the crème fraîche with the horseradish. Purée the potato soup very finely and then stir in the horseradish crème fraîche. Season the soup to taste. If the soup is too thick, add a little more stock. Fry the milk until well frothed. Ladle the soup into soup bowls or latte macchiato glasses, add some of the smoked ham and top with some milk foam. Garnish with the chopped parsley and serve immediately. Tip: The soup should have a creamy consistency and the flavor of the horseradish should stand out slightly.