Horseradish Soup


  • 5 tablespoons butter
  • ¼ cup fresh white breadcrumbs
  • ¼ cup minced shallots
  • 6 cups (or more) canned vegetable broth
  • 1 pound russet potatoes, peeled, cut into ½-inch cubes
  • 8 ounces fresh horseradish, peeled, finely grated (about 1 ¼ cups)
  • 2 tablespoons olive oil
  • + 2 more ingredients
    • 4 ounces pumpernickel bread slices, cut into small cubes
    • 4 ounces smoked turkey, cut into small cubes

1. Melt butter in heavy large saucepan over medium-high heat. Add breadcrumbs and shallots and sauté 1 minute (do not brown). Add 6 cups broth, potatoes and horseradish are very tender, about 1 hour. Puree soup in batches in blender. Return soup to saucepan. Season to taste with salt and pepper. ...

View full recipe at SpringPad


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