John Myers
Potato – Horseradish Soup
The perfect potato – horseradish soup recipe with a picture and simple step-by-step instructions.
- 600 g Potatoes
- 1 piece Onion
- 2 piece Parsley root, about 100 gr.
- 2 Sting Clarified butter
- 100 ml White wine
- 800 ml Vegetable broth
- 200 ml Cream
- 100 ml Noilly Prat
- 1 piece Horseradish fresh
- 1 greater Apple Breaburn
- 200 g Kassel comb
- 200 g Salt and pepper
- 200 g Marjoram fresh
- Peel the potatoes and the parsley root and cut into small cubes. Peel and dice the onion.
- Let the butter lard heat up in a suitable saucepan and let the vegetables cook well in it. Deglaze with the white wine and reduce a little. Then add the hot vegetable stock and cream, add a little salt & pepper and the fresh marjoram and simmer on a low flame until the vegetables are soft.
- We now need about 150 grams of freshly grated horseradish, depending on the spiciness a little more or less, everyone has to determine this according to his own taste. But always peel the horseradish only as far as what is grated (then you can even freeze it, wrapped in aluminum foil until the next use)
- Quarter the apple, then core and cut into small cubes. Also cut the smoked pork into small cubes. Let some clarified butter get hot in a pan and fry the smoked pork on all sides, then add the apple cubes and continue to fry.
- By now the diced vegetables should be done, take the pot off the stove, add the Noily Prat and then finely puree the soup, only now unstrain the fresh horseradish and, if necessary, season again with a little pepper.
- Put the finished soup in a bowl, garnish with the Kasseler – apple mixture and now ….. Enjoy your meal …..
- If you can’t get fresh horseradish, you can also use a ready-made product, the amount then depends on your own taste and what kind of horseradish is bought.
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