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🍲 Creamy Potato Horseradish Soup

230 kcal · 30 min · 4 servings

Creamy Potato Horseradish Soup Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Heat a large pan over medium heat and add the clarified butter.
  2. 2. Peel the potatoes and cut them into small cubes.
  3. 3. Clean the leek, wash it thoroughly, and slice it into thin rings.
  4. 4. Add the potato cubes and leek rings to the hot pan and sauté them briefly.
  5. 5. Deglaze the vegetables with the vegetable broth.
  6. 6. Cover the pan and let the soup simmer for 15 to 20 minutes until the vegetables are tender.
  7. 7. Cut the apples into small cubes, leaving the skin on.
  8. 8. Melt some butter in a small pan and sauté the apple cubes until they become translucent.
  9. 9. Season the apples with a pinch of salt and pepper.
  10. 10. Peel the fresh horseradish and grate it finely using a grater.
  11. 11. Puree the cooked soup finely and smoothly using a hand blender.
  12. 12. Season the pureed soup with salt, pepper, a pinch of ground nutmeg, and fresh marjoram.
  13. 13. Whip the cream in a separate bowl until it forms stiff peaks.
  14. 14. Fold half of the grated horseradish into the whipped cream.
  15. 15. Gently fold the horseradish cream into the warm soup.
  16. 16. Add the previously sautéed apple cubes to the soup and let them heat through briefly.
  17. 17. Serve the soup garnished with the remaining fresh horseradish and a few fresh marjoram leaves.

Nutrition per serving