horseradish soup

Ingredients for 4 servings:

• 150 g horseradish, fresh
• 100 g shallot(s)
• 2 tbsp lemon juice
• 30 g butter
• 30 g flour
• 200 ml cream
• 600 ml vegetable stock
• 50 g carrot(s)
• 50 g beetroot
• 1 stalk of flat-leaf parsley
• salt and pepper
• Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the horseradish and finely grate 100g (best done with a food processor, as it’s quite tear-inducing). Peel and finely dice the shallots. Heat butter in a saucepan, sauté the horseradish and shallots, and add the flour. Add the lemon juice, cream, and vegetable stock. Bring to a boil, cover, and simmer over medium heat for 20 minutes. Peel the beets and carrots. Finely slice the remaining horseradish. Rinse the parsley, pat dry, and pick off the leaves. Season the soup with salt, pepper, and sugar and whip with a hand mixer. Serve with the vegetable strips and parsley leaves. Croutons can also be served on the side.