Horseradish Soup with Basil Foam and Deep Fried Red Cabbage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 ½ onion (s)
- 1 tablespoon butter
- 250 ml milk
- 1 potato (s), floury cooking
- 80 g horseradish, fresh (important!), The amount must be determined individually!
- 100 ml cream
- some salt and pepper, whiter
- 1 teaspoon sugar
- 0.5 ½ cup milk, lukewarm
- 1 handful basil
- 1 handful red cabbage, cut into julienne
- oil
Print Recipe
Pin Recipe Instructions
- Dice the onion and fry in the butter until translucent. Deglaze with the milk, season with salt, peel and dice the potatoes and add. Clean, dice and add the horseradish, let everything simmer until soft. Important: use really fresh horseradish and don`t let it cook too long, otherwise it will be bitter! Add the cream, season with salt, pepper and sugar, puree everything finely and pass through a sieve.
- Mix the lukewarm milk with the basil leaves until frothy.
- Cut the red cabbage into fine strips, deep-fry, degrease on kitchen paper and season with salt.
- Serving: Put the hot soup in a glass, let the foam slide over it and garnish with the red cabbage strips.
- Best to drink from a glass! Of course, it can also be served in the plate.
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