🍽️ Creamy horseradish and apple soup with marjoram

Name: Creamy horseradish and apple soup with marjoram
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g potatoes, mealy cooking (2 potatoes); 2 apples; 2 onions; 100 g horseradish root; 4 tbsp oil (, some lemon juice); 500 ml vegetable broth (ready-made product); 200 ml whipping cream; salt; pepper from the mill; 1 pinch sugar; 1 tbsp butter; 6 sprigs marjoram; 1 small piece lemon zest (untreated)

404 kcal · 30 min · 4 servings

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Ingredients

250 g potatoes, mealy cooking (2 potatoes)
2 apples
2 onions
100 g horseradish root
4 tbsp oil (, some lemon juice)
500 ml vegetable broth (ready-made product)
200 ml whipping cream
salt
pepper from the mill
1 pinch sugar
1 tbsp butter
6 sprigs marjoram
1 small piece lemon zest (untreated)

Instructions

1. Peel the potatoes and wash them under running water.
2. Cut the potatoes into bite-sized pieces.
3. Cut the first apple into four quarters.
4. Peel the apple quarters and remove the core.
5. Cut the apple into small pieces as well.
6. Peel the onions.
7. Dice the onions finely.
8. Peel the horseradish root.
9. Grate the horseradish root finely.
10. Set aside a small amount of the grated horseradish for garnish.
11. Heat two tablespoons of oil in a tall pot.
12. Fry the onion cubes until golden yellow.
13. Add the potato pieces, apple quarters, and the remaining horseradish to the pot.
14. Sauté the ingredients briefly.
15. Drizzle some lemon juice over the mixture.
16. Pour the broth into the pot.
17. Cook the soup with the lid on for 30 minutes.
18. Puree the soup until creamy using an immersion blender.
19. Stir the cream into the soup.
20. Bring the soup to a boil again.
21. Season the soup to taste with salt, pepper, and sugar.
22. Wash the second apple.
23. Cut the second apple into four quarters.
24. Remove the core of the second apple.
25. Cut the apple quarters into wedges.
26. Heat butter in a non-stick pan.
27. Briefly fry the apple wedges in the butter.
28. Wash the marjoram.
29. Pat the marjoram dry with a kitchen towel.
30. Strip the leaves from the marjoram stems.
31. Heat the remaining oil in the pan.
32. Fry the marjoram leaves until crispy.
33. Cut the lemon zest into fine strips.
34. Fill the finished soup into bowls.
35. Garnish the soup with the apple wedges.
36. Sprinkle the remaining horseradish over the soup.
37. Decorate the soup with the crispy marjoram.
38. Place the lemon strips on top as the final touch.

Nutrition per serving

kcal: 404
Protein: 4 g · Fett/Fat: 29 g · Carbs: 31 g