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Potato soup with horseradish
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
cutting board, knife, wooden spoon, oven, large pot, baking sheet, parchment paper, frying pan, paper towels, mixing bowl, hand blender
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How-To Videos
How to fry bacon
How to cut an onion
Nutrition per serving
Step 1/ 7
- 350 g potatoes
- ½ onion
- 50 g cauliflower
- 4 strips bacon
- cutting board
- knife
Peel potatoes and cut into 2 cm/1 in. cubes. Chop onion and cut florets from cauliflower head. Halve bacon strips.
Step 2/ 7
- 15 g butter
- ⅝ l vegetable broth
- wooden spoon
- oven
- large pot
Preheat oven to 200°C/400°F. Heat a large pot over medium-high heat. Add butter, then add the onions and cook until translucent and fragrant, approx. 1 min. Add potatoes and fry for approx. 2 min., then add vegetable broth. Lower heat and simmer for approx. 25 min.
Step 3/ 7
- ½ tbsp olive oil
- salt
- pepper
- baking sheet
- parchment paper
Meanwhile, line a baking sheet with parchment paper. Spread cauliflower florets evenly over baking sheet, drizzle with olive oil, and season with salt and pepper to taste. Bake at 200°C/400°F for approx. 12 min. Set aside.
Step 4/ 7
- frying pan
- paper towels
Fry bacon over medium heat until crispy. Transfer to a paper towel-lined plate to drain.
Step 5/ 7
- 100 g sour cream
- 35 g preserved horseradish
- mixing bowl
In a mixing bowl, mix sour cream with horseradish until combined.
Step 6/ 7
- hand blender
Add horseradish mixture to the potatoes, then remove pot from heat. Use a hand blender to purée until smooth.
Step 7/ 7
- parsley for garnish
- salt and pepper to taste
Transfer soup to a serving bowl and garnish with roasted cauliflower, bacon, and parsley. Season to taste with salt and pepper. Enjoy!
Enjoy your meal!
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