Summary

Ingredients

• 2 tablespoon olive oil
• 2 onion (s), not too finely chopped
• 3 clove (s) garlic, diced
• 1 kg potato (s), diced
• 2 tart apples (e.g. Boskoop), diced
• 2 tuber / s fennel, cut into small pieces
• 3 pointed peppers, red, cut into rings
• 4 tablespoon horseradish, grated, possibly more
• 1 pinch (s) thyme
• 1 bay leaf
• some salt and pepper
• 1 pinch (s) paprika powder
• 1 glass white wine
• 1 ½ liter vegetable stock
• 4 tablespoon sour cream

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Instructions

1. Sweat the onion and garlic in olive oil. Add the sliced fennel, potatoes, apples and pointed peppers. Sweat everything for a while.
2. Pour white wine on top and let it boil off a little. Pour the broth on top, add the spices and horseradish. Let simmer for a while (until the potato pieces are soft). If you like, you can refine the soup with a little sour cream and serve with black bread.