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Cream potato and horseradish soup

(0)
30 Min
 
portions
7 %

Carbs

5 %

Fats

1 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 1938 g
Energy 270 kJ / 65 kcal 5221 kJ / 1249 kcal
Sat. fat 3 g 49 g
Unsat. fat 2 g 21 g
Fibre 1 g 16 g
Salt 108 mg 2079 mg
Author: Marc van Hussen
Units:
 
  • 1 l
    Vegetable stock
  • 600 g
    Potato
  • 206 ml
    Crème fraiche
  • 60 g
    Onion
  • 50 g
    Butter
  • 10 g
    Horseradish
  • 10 g
    Marjoram
  • 5 g
    Salt
  • 3 g
    Pepper, black
  • 1.9 kg
    Total recipe weight

Equipment

1 x Plastic cutting boards , 1 x Chefs knives , 1 x Sauce pans , 1 x Hand blender , 1 x Spatulas
Method

Preparation time

10 Min

Cooking time

20 Min

Show pictures

1

Peel the potatoes and the onion.

2

Dice the onion and the potatoes into small cubes (0.5 cm)

3

Place a large sauce pan on a medium heat and melt the butter.

4

Next glaze the onions, then add the potatoes and fry them for a further 2-3 minutes; add the the vegetable stock, bring back to the boil and simmer for 20 minutes with the lid on. 

5

Blend the soup until smooth and season with salt, pepper and a bit of nutmeg.

6

Using a fine grate, grate through the horseradish and mix through the creme fraiche.

7

Briefly froth up the soup once more with the blender; tear over some fresh marjoram leaves and serve directly.

Tips

1

Vary the intensity by adding more or less horseradish.

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