Potato Cream Soup with Horseradish, Smoked Salmon, Apple and Grana Padano

Ingredients

• 500 g waxy potatoes
• 1 onion
• 2 tbsp butter (30 g)
• 700 ml vegetable stock
• 1 red apple
• 1 tbsp honey
• 60 g fresh horseradish
• 80 g Grana Padano
• 100 g crème fraîche (30% fat)
• Salt
• Pepper
• nutmeg
• 1 bunch parsley (20 g)
• 100 g smoked salmon (sliced)

Instructions

1. 1.

   Peel and finely dice the potatoes and onion. Heat 1½ tbsp butter in a pot, sauté onion and potatoes over medium heat for 2 minutes. Deglaze with vegetable stock, cover and simmer on low for 25 minutes.

2. 2.

   Meanwhile wash, dry, core and thinly slice the apple. Melt remaining butter in a pan over medium heat, stir in honey and caramelize for 1–2 minutes. Add apple slices, turn occasionally and cook about 3 minutes.

3. 3.

   Grate horseradish finely. Grate half of the Grana Padano and mix with crème fraîche and horseradish. After simmering, add this mixture to the soup, sprinkle a pinch of freshly grated nutmeg, then blend until smooth. Season with salt and pepper.

4. 4.

   Wash parsley, shake dry and pluck leaves. Slice smoked salmon into strips. Divide soup among four bowls, top with parsley, apple slices and salmon. Sprinkle remaining Grana Padano on top and serve immediately.