Potato cream soup with roast beef

Name: Potato cream soup with roast beef
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 50 g Horseradish; 2 Onions; 1 Garlic clove; 1 kg Potatoes; 1 TABLESPOON Butter; 1 1/4 l Vegetable broth; 2 Spring onions; 2 Carrots; 4 Radishes; 4 discs Roast beef cold cuts; 7-10 Tbsp Salt; 250 g Whipped cream; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

50 g Horseradish
2 Onions
1 Garlic clove
1 kg Potatoes
1 TABLESPOON Butter
1 1/4 l Vegetable broth
2 Spring onions
2 Carrots
4 Radishes
4 discs Roast beef cold cuts
7-10 Tbsp Salt
250 g Whipped cream
7-10 Tbsp grated nutmeg
7-10 Tbsp Sugar
7-10 Tbsp Pepper

Directions

1
Peel, wash and grate the horseradish. Peel onions and garlic and dice finely. Peel, wash and chop the potatoes. Melt butter in a pot. Sauté potatoes, horseradish, onions and garlic. Deglaze with broth. Bring to the boil, cover and cook for about 20 minutes
2
Clean and wash spring onions and cut into fine rings. Peel, wash and cut carrots into small cubes. Clean, wash and slice radishes finely. Halve roast beef slices. Cook carrots in boiling salted water for about 5 minutes and add spring onions about 1 minute before the end of cooking time. Pour vegetables into a sieve and drain
3
Finely puree the soup. Stir in cream and season to taste with nutmeg, sugar, salt and pepper. Arrange soup in soup bowls with the vegetables and slices of roast beef. Bread tastes good with it
4
Preparation time 35-40 minutes