Summary

Ingredients

• 600 g potato (s)
• 300 g radish (s), black or white
• 1 clove garlic
• 1 teaspoon olive oil
• 1 small onion (s)
• 800 ml vegetable stock
• 1 glass white wine
• 200 ml cream
• 1 teaspoon salt
• 1 pinch (s) pepper

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Instructions

1. Peel the potatoes and cut into small cubes. Peel and finely dice the onion as well. Press the clove of garlic through a press.
2. Heat olive oil in a pot. Add the potatoes with the onions and garlic and sauté. Salt, pepper and deglaze with the white wine. Cook the whole thing until the white wine has evaporated. Then pour the vegetable stock on top. Cook until the potatoes are tender.
3. In the meantime, peel the radish and cut into thin slices. Add to the potatoes and cook for a short time. Add the cream and puree everything. Serve hot.