Apple and Potato Soup

with horseradish

For 4 servings

1 onion

3 apples (e.g. Boskop or Elstar)

500 g floury potatoes

3 tbsp butter

750 ml vegetable stock

125 g cream

1 piece of fresh horseradish (approx. 5 cm)

salt

pepper

½ tbsp chopped thyme

Preparation time: approx. 20 minutes
plus cooking time: approx. 40 minutes

Per serving approx. 297 kcal / 1243 kJ 4 g E, 17 g F, 41 g KH

1  Peel the onion and cut into fine cubes. Wash apples. Peel, quarter and core two apples and cut into small cubes. Wash, peel and dice the potatoes.

2  Melt half of the butter in a saucepan over medium heat. Add the onion and simmer for 3–5 minutes while stirring. Add the diced apples and potatoes and cook for about 5 minutes while stirring.

3  Deglaze with the stock. Let it simmer for 10-15 minutes at medium temperature. Then stir in the cream and simmer for 5–10 minutes over a low heat.

4  Wash, peel and finely grate the horseradish. Season the soup with salt, pepper, thyme and horseradish.

5  Peel the last apple, cut out the core and cut or slice the apple into fine rings. Heat the remaining butter in a pan and fry the apple rings on both sides for 2-3 minutes until crispy.

6  Arrange the soup and garnish with apple rings.