Spinach soup with horseradish

Ingredients for 4 servings:

• 200 g iglo creamed spinach with blubber
• 1 box of cress
• 1 onion(s)
• 2 tbsp butter or clarified butter
• 800 ml broth
• 250 ml cream
• 2 potatoes
• 2 tbsp creamed horseradish from the jar
• 3 pinches of salt
• 2 pinches of pepper
• 2 pinches of sugar
• 4 tsp beetroot sprouts

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Thaw the spinach. Trim the cress, dice the onion, and dice the potatoes larger. Melt the butter in a saucepan, add the diced onion, and sauté. Sauté the potatoes in the same way. Add the broth and cream and simmer for about 10 minutes. Then add the spinach and cress to the pan and simmer for another 5 minutes. Let the soup cool slightly and stir in the horseradish. Purée the soup with a hand blender until smooth and season with salt, pepper, and sugar. Serve the spinach soup in glasses and cups, topped with the sprouts. Serve with bacon-wrapped grissini.