John Myers
Zucchini – Horseradish – Soup
The perfect zucchini – horseradish – soup recipe with a picture and simple step-by-step instructions.
- 2 Onions
- 3 Potatoes
- 2 Zucchini
- 1 tbsp Oil
- Salt pepper
- 200 ml Milk
- 3 tsp Vegetable broth, instant
- 1 piece Horseradish, about 3 cm
- 1 pinch Sugar
- 4 tsp Sour cream
- Peel and dice the onions.
- Peel, wash and roughly cut the potatoes.
- Wash the zucchini and cut into pieces.
- Heat the oil in a saucepan.
- Steam the onion in it until translucent.
- Add the potatoes and zucchini and sauté briefly.
- Season with salt and pepper.
- Deglaze with milk and 700 ml water, bring to the boil and stir in the stock.
- Cover and simmer over a low heat for about 12 minutes.
- In the meantime, cut the salmon into small pieces.
- Peel the horseradish and grate finely.
- Finely puree the soup.
- Season to taste with horseradish, salt, pepper and a pinch of sugar.
- Add the diced salmon to the soup.
- Serve with 1 teaspoon of sour cream.
- Tastes very good!
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