Summary

Ingredients

• 500 g carrot (s)
• 5 medium potato (s)
• 1 liter vegetable stock
• 2 tablespoon horseradish (cream horseradish)
• 2 tablespoon creme fine for boiling
• salt and pepper
• Parsley, freshly chopped

Print Recipe Pin Recipe

Instructions

1. Cook the carrots and potatoes peeled and chopped in the broth until soft.
2. Take the pot off the stove, soup should no longer boil, and puree. Season the soup with the cream horseradish and the spices.
3. Place a dollop of whipped cream fine, sprinkled with fresh pertersil, in the middle.
4. This soup has after WW 2P. !!!