Horseradish chicken in vegetable broth

Ingredients for 2 servings:

• 350 g chicken breast fillet(s)
• e.g. soy sauce
• 300 g potatoes
• 100 g parsley root(s)
• 250 g soup vegetables, frozen
• 600 ml chicken stock
• 100 ml whipped cream
• 60 g table horseradish (jar)
• ½ bunch parsley, flat
• 2 bay leaves
• 2 allspice berries
• 1 lemon(s), juice
• n. B. Pfeffer
• e.g. marjoram

Instructions

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

Cut the meat into long strips, marinate in soy sauce, and set aside. Cut the washed and peeled potatoes and parsley root into smaller cubes and cook covered in the chicken stock with bay leaves, allspice berries, and marjoram for about 7 minutes. Add the soup vegetables and cook for another 10 minutes. Remove the vegetables with a slotted spoon and keep warm, leaving the bay leaves in the stock. Add the meat to the stock and simmer gently for about 5 minutes. Then remove, cut into bite-sized pieces, and keep warm. Remove the bay leaves from the stock and discard. In a blender, combine the cream with half the lemon juice and the horseradish, then puree with some of the cooked potato pieces. Stir this mixture into the broth, which has stopped boiling. Season to taste with pepper and, if desired, a little more soy sauce and lemon juice. Finally, add the meat, vegetables, and finely chopped parsley, stir, and let it simmer for a few minutes, piping hot but not boiling. If you like, you can also enjoy it with a slice of bread and a nice glass of dry white wine.