Spicy Celery Cream Soup with Ginger

Ingredients

• 400 g Jerusalem artichoke
• 150 g waxy potatoes
• 1 Shallot
• 1 Garlic clove
• 1 yellow bell pepper
• 2 tbsp butter
• 1 tbsp freshly grated ginger
• 0.5 tsp Curry Powder
• 800 ml vegetable broth
• 100 ml heavy cream
• Salt
• Pepper (freshly ground)
• 1 tsp horseradish (jarred)
• colored peppercorns (crushed)
• marjoram leaves

Instructions

1. 1.

   Peel and dice the celery, potatoes, shallot, and garlic. Wash, halve, deseed, and chop the bell pepper into pieces. Sauté all prepared vegetables in hot butter for 1–2 minutes until colorless. Stir in ginger and curry powder, pour in broth, add cream, and simmer gently for about 20 minutes until soft. Puree the soup finely (optionally strain through a sieve) and reduce further if desired or add more broth.

2. 2.

   Season with salt, pepper, and horseradish.

3. 3.

   Serve in bowls garnished with colored peppercorns and marjoram.