Summary

Ingredients

• 2 shallot (s)
• 3 potato (s), floury
• 1 tablespoon butter
• 900 ml chicken broth
• 3 tablespoon horseradish, freshly grated
• 150 ml cream
• salt and pepper
• 2 apples, tart ones
• 0.5 tablespoon ½ sugar
• 0.5 ½ bunch parsley, smooth

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Instructions

1. For the soup, peel and finely dice the shallots. Peel, wash and dice the potatoes. Heat the butter in a saucepan. Steam the potato and shallot cubes in it. Deglaze with the chicken stock and cook in a closed saucepan for 20 minutes.
2. Add the horseradish and cream to the soup, bring to the boil and then puree finely. Season with salt and pepper.
3. For the garnish, wash, quarter and core the apples and cut into wedges. Caramelize lightly in a pan with the sugar. Wash the parsley, shake dry, pluck the leaves from the stems and chop finely.
4. Pour the soup into pre-warmed cups. Serve with the apple wedges and sprinkled with a little parsley.