(0)
30 Min
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 |
Units:
-
1 lVegetable stock
-
600 gPotato
-
206 mlCrème fraiche
-
60 gOnion
-
50 gButter
-
10 gHorseradish
-
10 gMarjoram
-
5 gSalt
-
3 gPepper, black
-
1.9 kgTotal 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
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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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