Horseradish Soup
Healthy, because
Even smarter
In the past, horseradish was also known as "farmers' antibiotic". This is due to its high vitamin C content (114 milligrams per 100 grams), but also to the abundant mustard oil it contains. These stimulate the blood circulation of the mucous membranes - pathogens thus have a much harder time penetrating the body.
The main harvest period for horseradish is the autumn and winter months from October to February. However, since horseradish keeps for a long time if properly stored, sales continue well into April. Ripe horseradish can be recognized by its leaves, which wither when the roots are ripe.
Ingredients
- Ingredients
- 1 onion
- 300 grams Horseradish
- 1 size potato
- 1 Tbsp butter
- 300 milliliters milk
- 200 milliliters vegetable stock
- 300 grams Whipped cream
- 1 tsp Horseradish cream
- salt
- white peppers
- 1 Tbsp vegetable oil
Preparation steps
Peel and halve the onions and finely dice. Rinse, peel and grate the horseradish root and potatoes. Set 4 tablespoons of the horseradish root aside and sprinkle with a little flour.
Heat the butter in a saucepan heat. Sauté the onion until transparent. Add the grated vegetables and sauté. Pour in the vegetable stock and milk and simmer for about 10 minutes. Roast the remaining horseradish root in a pan with a little oil and season with a little salt. Puree the soup after cooking. Season with the cream, salt, pepper and horseradish cream. Rinse and slice the radishes. Before serving, blend with a hand blender once again until frothy. Fill in preheated bowls. Garnish with horseradish, chives and radish slices and serve.
