This recipe comes from Baden in Germany, and its original recipe is simply grated horseradish briefly simmered in cream. Baden is located along one of the most picturesque wine regions in Europe, and this soup incorporates a dash of the region’s ubiquitous riesling. You can add potato to make the soup more hearty or even more horseradish to increase the intensity of the flavor.
Creamy Horseradish Soup
- 4 Slices of old or lightly stale dark bread
- 160 g Butter
- 75-100 g Fresh Horseradish
- Optional 500g of Potatoes
- 2 Tbsp Flour
- 750 ml Vegetable Broth
- 200 ml Heavy cream
- 100 ml Riesling
- 1 tsp Lemon juice
- Salt to taste
- Diced chives for garnish
- Optionally cut the potatoes into chunks and boil for 20 minutes. Remove from the water and set aside.
- Start by cutting the bread into cubes and frying in 80g of butter until both sides are crispy and dark but not burned. Feel free to add salt and pepper to the croutons.
- Wash, peel, and finely grate the horseradish.
- Melt the butter in the pan and add the flour to create a roux. Add more flour if needed, and fry over low heat until the butter begins to crumble and give off a hearty aroma.
- Add the broth and mix, and at this point, add the potatoes back to the pot and bring to a boil again.
- Now add the cream, horseradish, wine, lemon juice, and salt. Mix together and puree the soup with an immersion blender or transfer to a food processor.
- Serve with the chives and croutons as garnish.