Horseradish Potato Soup

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 lingonberries (jar)
• a pinch cinnamon
• 80 g fresh horseradish
• 150 g sour cream (10% fat)

Instructions

1. 1.

   Peel, wash and cube the potatoes. Peel and roughly chop the shallots. Melt butter in a pot. Add potato and shallot cubes and sauté for 1–2 minutes over medium heat while stirring. Pour in broth, bring to a boil, then cover and simmer on low heat for 15–20 minutes.

2. 2.

   Meanwhile, wash, dry, and finely chop parsley for the gremolata. Finely chop walnuts. Squeeze lemon juice. Combine parsley, walnuts, and lemon juice; season with crushed pink peppercorns and salt.

3. 3.

   Add orange juice and lingonberries to a pot. Warm over low heat while stirring for 3 minutes, then season with cinnamon.

4. 4.

   Peel and grate horseradish, then mix with sour cream. Puree the soup finely, fold in the horseradish cream, seasoning further if needed. Divide soup among four bowls, stir in a little lingonberry sauce into each, and top with gremolata.