horseradish soup

Ingredients for 4 servings:

• 2 shallots
• 3 potatoes, floury
• 1 tbsp butter
• 900 ml chicken broth
• 3 tbsp horseradish, freshly grated
• 150 ml cream
• salt and pepper
• 2 apples, sour
• ½ tbsp sugar
• ½ bunch parsley, flat

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

For the soup, peel and finely dice the shallots. Peel, wash, and dice the potatoes. Heat butter in a saucepan. Sauté the diced potatoes and shallots in it. Deglaze with chicken stock and simmer in a covered pan for 20 minutes. Add the horseradish and cream to the soup, bring to a boil once, then puree finely. Season with salt and pepper. For the garnish, wash, quarter, core, and slice the apples. Lightly caramelize in a pan with the sugar. Wash the parsley, shake dry, pluck the leaves from the stems, and finely chop. Ladle the soup into warmed mugs. Serve topped with the apple slices and sprinkled with parsley.