Horseradish Soup

Ingredients

• 1 onion
• 300 g horseradish root
• 1 large potato
• 1 tsp spelt flour
• 1 tbsp butter
• 300 ml milk (3.5% fat)
• 200 ml vegetable stock
• 1 tbsp Rapeseed Oil
• 300 g heavy cream
• Salt
• white pepper
• 1 tsp cream horseradish
• 2 Radishes
• 3 tbsp chives ribbons

Instructions

1. 1.

   Peel and halve the onion, then dice finely. Wash, peel, and grate the horseradish root and potato. Set aside 4 tbsp of the grated horseradish and dust it with a little flour.

2. 2.

   Heat butter in a pot, sauté the onion until translucent, add the vegetable grates and cook briefly. Pour in the vegetable stock and milk, then simmer for about 10 minutes.

3. 3.

   In a pan, quickly roast the reserved grated horseradish with rapeseed oil. After cooking, puree the soup. Season with cream, salt, pepper, and cream horseradish.

4. 4.

   Wash, trim, and slice the radishes thinly. Before serving, whisk the soup again with an immersion blender to froth it, then ladle into preheated bowls. Garnish with grated horseradish, chives ribbons, and radish slices.