|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|
1 lVegetable stock
206 mlCrème fraiche
3 gPepper, black
1.9 kgTotal recipe weight
Peel the potatoes and the onion.
Dice the onion and the potatoes into small cubes (0.5 cm)
Place a large sauce pan on a medium heat and melt the butter.
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.
Blend the soup until smooth and season with salt, pepper and a bit of nutmeg.
Using a fine grate, grate through the horseradish and mix through the creme fraiche.
Briefly froth up the soup once more with the blender; tear over some fresh marjoram leaves and serve directly.
Vary the intensity by adding more or less horseradish.