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Horseradish Soup

2 tablespoons butter or 2 tablespoons vegetable oil
14 cup fresh breadcrumb
3 tablespoons shallots (chopped)
1 quart chicken broth or 1 quart vegetable broth
2 cups russet potatoes (peeled and cubed)
1 cup fresh horseradish, grated or 1 cup prepared horseradish
1 lb Polish sausage (cubed)
14 teaspoon salt (or to taste)
12 teaspoon pepper (or to taste)
4 slices pumpernickel bread (crusts removed and cubed)
2 tablespoons olive oil
2 teaspoons paprika


For croutons: heat oven to 325F. Put bread on a baking sheet and and bake in oven for 10 minutes turning once. Meanwhile, in a small sauce pan over low heat combine the oil and paprika. Simmer for 5 minutes to blend flavors. Combine the oil mixture and bread in a bowl and toss to coat. Place bread back on baking sheet and bake for another 10 minutes or until crisp. For soup: heat butter in a heavy saucepan or stockpot until melted. Add shallots and bread crumbs. Cook shallots until softened about 1 minute, don't brown the bread crumbs. Add broth, potatoes and horseradish and bring to a boil. Reduce heat, cover and simmer for 45 minutes or until the potatoes and horseradish are tender. Place soup in blender or food processor and process till smooth. Return soup to stockpot and season with salt and pepper. In a heavy skillet over medium high heat, brown the sausage, about 5 minutes and then add to soup. Return soup to a simmer and ladle into bowls garnishing with the croutons.

Source: www.food.com