Potato Soup with Horseradish
- 1 1/2 lbs potatoes
- 1 onion
- 4 1/2 Tbsp Kelchner's Horseradish
- 3 1/2 oz cauliflower
- 8 strips bacon
- 30g butter
- 5 cups vegetable broth
- 1 Tbsp olive oil
- 1 cup sour cream
- parsley (for garnish)
DirectionsPeel potatoes and cut into 2 cm/1 in. cubes. Chop onion and cut florets from cauliflower head. Halve bacon strips.
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, approx. 1 min. Add potatoes and fry for approx. 2 min., then add vegetable broth. Lower heat and simmer for approx. 25 min.
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.
Fry bacon over medium heat until crispy. Transfer to a paper towel to drain.
In a bowl, mix together Kelchner's Horseradish and sour cream.
Add horseradish mixture to the potatoes, then remove pot from heat. Use a hand blender to purée until smooth.
Pour soup in serving bowls and garnish with roasted cauliflower, bacon, parsley, salt and pepper.