← All recipes
🍲 Creamy Potato Soup with Spicy Horseradish
332 kcal · 30 min · 4 servings
Cook this free in the MyFoody app →
Ingredients
- 600 g potatoes
- 2 shallots
- 1 tbsp butter (15 g)
- 1 l vegetable broth
- 1 bunch parsley (20 g)
- 30 g walnut kernels (2 tbsp)
- 0.5 organic lemon
- 1 tsp pink peppercorns
- salt
- 0.5 small orange (juice)
- 80 g wild cranberries (jar)
- 1 pinch cinnamon
- 80 g fresh horseradish
- 150 g sour cream (10% fat)
Instructions
- 1. Peel the potatoes and wash them thoroughly.
- 2. Cut the peeled potatoes into small cubes.
- 3. Peel the shallots and cut them roughly into cubes as well.
- 4. Melt the butter in a large pot.
- 5. Add the potato and shallot cubes to the hot butter.
- 6. Sauté the vegetables, stirring constantly, for one to two minutes over medium heat.
- 7. Pour in the vegetable broth and bring the mixture to a boil.
- 8. Reduce the heat to low, cover the pot, and let the soup simmer for 15 to 20 minutes.
- 9. Wash the parsley and shake it dry.
- 10. Chop the parsley very finely.
- 11. Finely chop the walnuts as well.
- 12. Squeeze the lemon to extract the juice.
- 13. Mix the chopped parsley, walnuts, and lemon juice together in a small bowl.
- 14. Add the crushed peppercorns and season the mixture with salt.
- 15. Place the orange juice and cranberries into a small saucepan.
- 16. Warm the mixture over low heat, stirring occasionally, for three minutes.
- 17. Season the cranberry mixture with cinnamon.
- 18. Peel the horseradish and grate it finely.
- 19. Mix the grated horseradish with the sour cream.
- 20. Puree the cooked soup finely using a hand blender.
- 21. Fold the horseradish-cream mixture into the soup.
- 22. Finally, taste the soup and adjust the seasoning with salt if necessary.
- 23. Ladle the hot soup onto four plates.
- 24. Stir a spoonful of the warm cranberry sauce gently into the soup on each plate.
- 25. Garnish each plate with the prepared gremolata before serving.
Nutrition per serving
- kcal: 332
- Protein: 7 g · Fett/Fat: 16 g · Carbs: 39 g