Krensuppe

Summary

Ingredients

• 0.5 kg ½ potato (s)
• 1 medium onion (s)
• 40 g butter
• 1 liter vegetable stock
• salt and pepper
• 2 slices bread (black bread)
• 2 tablespoon butter
• 4 tablespoon horseradish, freshly grated
• some horseradish, freshly grated for garnish

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Instructions

1. Sweat the chopped onion in the melted butter. Then add the cut potato pieces and roast them briefly. Pour in the vegetable stock and season. Let simmer for 15-20 minutes.
2. Meanwhile, cut the black bread into cubes. Toast in 2 tablespoon butter.
3. Remove half of the soup and puree. Add the horseradish and bring to the boil again (of course, the amount of horseradish can be varied depending on the degree of heat required). Serve with the roasted black bread cubes and garnish with a little grated horseradish.

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