Summary

Ingredients

• 500 g potato (s)
• 2 shallot (s)
• 20 g butter
• 900 ml vegetable stock
• 70 g horseradish, finely rated
• 70 g crème fraîche
• 200 ml milk
• 3 slices ham, smoked
• 1 tablespoon parsley, finely chopped

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Instructions

1. Peel and chop the potatoes. Dice the shallots. Peel and finely grate the horseradish. Roll up the smoked ham from the short side and cut into fine rolls. Finely chop the parsley.
2. Fry shallots in the butter over medium heat until translucent. Add the potatoes and fry for 2 minutes. Deglaze with the vegetable stock, cover and cook for about 30 minutes. Mix the crème fraîche with the horseradish.
3. Puree the potato soup very finely and then fold in the horseradish crème fraîche. Season the soup to your own taste. If the soup is too thick, add a little more stock.
4. Froth the milk vigorously. Pour the soup into soup cups or latte macchiato glasses, add some of the smoked ham and put some milk foam on top. Garnish with the chopped parsley and serve immediately.
5. Tip:
6. The soup should have a creamy consistency and the taste of the horseradish should stand out slightly.