RECIPES
RECIPES
POTATO HORSERADISH SOUP
PREPARATION
45 MINUTES
PORTIONS
4
INGREDIENTS SALAD
700g potatoes
1 onion
1 leek
oil
200ml of white wine
500ml of vegetable broth
salt, pepper, sugar nutmeg
2 – 4 tablespoons of KOCHs horseradish cream sauce
fresh parsley
light toast or white bread
INGREDIENTS SKEWERS
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 of white wine
500ml of vegetable broth
salt, pepper, sugar nutmeg
2 – 4 tablespoons of KOCHs horseradish cream sauce
fresh parsley
light toast or white bread
INGREDIENTS SKEWERS
8 slices of bacon(8 skewers) or
500g redfish fillet (approx. 10 skewers)
1 lemon
PREPARATION
1
Wash the potatoes, peel and cut into pieces. Chop the onion into small pieces. Cut the leek into rings. Fry briefly (5 min.) with a bit of oil in a pot.
2
Deglaze with white wine and add the vegetable broth. Simmer for 25 minutes. Then puree, season with salt, pepper and nutmeg. Finally, add the horseradish and stir. If the soup is too thick, add some more vegetable broth. Sprinkle with fresh, finely chopped parsley.
3
For 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 some oil in a pan and fry the bacon on both sides. Then put it on skewers. (You can also fry with the skewers, but it doesn’t look quite as pretty).
5
For the redfish skewer, wash and dab the fish fillets and cut them into strips (about 10cm long). Squeeze the lemon and pour the juice over the fish. Season with salt. Now put the strips on the skewers and fry them in a pan with oil.
6
Serve the soup alongside the croutons and the skewers. Enjoy your meal!
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