Horseradish Soup

Prep Time: 30 min(s)
Cook Time: 1 hr(s)
Serves: 4
Difficulty: Intermediate
Ethnicity: Russian
Tools:
1-gal. stockpot
colander
cutting board
immersion blender (stick/wand)
large chef's knife
measuring cups
measuring spoons
peeler
rubber spatula
wooden spoon

Ingredients:

2 tablespoon(s) olive oil

2 tablespoon(s) butter (unsalted)

2 leeks - white and pale green part julienned (Learn How)

1 onion - peeled and julienned

6 potatoes (Idaho) - peeled and cut into 1 1/2-inch pieces

1 cup(s) horseradish (prepared)

1 cup(s) heavy cream

1/2 teaspoon(s) red chile flakes - ground

1 pinch salt and pepper - to taste

Steps:

-Heat a heavy bottom stock pot to medium-high. Add the oil and butter and reduce the heat to medium.

-Add the leeks and onions and saute until translucent.

-Add the potatoes, stock and horseradish. Cook over medium heat (do not let it boil) until the potatoes are cooked.

-Puree with an immersion blender. Once it is pureed, add the cream and seasoning. Puree until mixed well.

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