RECIPES
POTATO AND HORSERADISH SOUP
PREPARATION TIME
45 MINUTES
PORTIONS
4
INGREDIENTS SALAD
700g potatoes
1 onion
1 leek
oil
200ml white wine
500ml vegetable stock
salt, pepper, sugar nutmeg
2 - 4 tbsp KOCH'S creamed horseradish fresh parsley light
toast or white bread
INGREDIENTS SPICES
8 slices of bacon (8 skewers) or
500g redfish fillet (approx. 10 skewers)
1 lemon
INGREDIENTS SALAD
700g potatoes
1 onion
1 leek
oil
200ml white wine
500ml vegetable stock
salt, pepper, sugar nutmeg
2 - 4 tbsp KOCH'S creamed horseradish fresh parsley light
toast or white bread
INGREDIENTS SPICES
8 slices of bacon (8 skewers) or
500g redfish fillet (approx. 10 skewers)
1 lemon
PREPARATION
1
Wash, peel and chop the potatoes. Finely chop the onion. Cut the leek into rings. Sauté briefly in a little oil (5 minutes) until translucent.
2
Deglaze with white wine and add the vegetable stock. Simmer for 25 minutes. Then puree and season with salt, pepper and nutmeg. Finally, stir in the horseradish. If the soup is too thick, add a little more vegetable stock. Sprinkle with fresh, finely chopped parsley.
3
To make the croutons, remove the crusts from the toast and cut into cubes. Toast them in a pan without oil.
4
To prepare the skewers, simply heat the oil in a pan and fry the bacon on both sides. Then thread onto the skewer. (You can also fry the skewer, but it doesn't look quite as pretty).
5
For the redfish skewer, wash the fish fillets, pat dry and cut into strips approx. 10 cm long. Squeeze the lemon and pour the juice over the fish. Season with salt. Now thread onto the skewers and fry in a pan with oil.
6
Serve the soup with the croutons and skewers. Enjoy your meal!
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