The preparation
Peel potatoes and cut into 2 cm/1 in. cubes. Chop onion and cut florets from cauliflower head. Halve bacon strips.
Ingredients: potatoes, onion, cauliflower, bacon
The potatoes
Preheat oven to 200°C/400°F. Heat a large pot over medium-high heat. Add butter, then add the onions and cook until translucent and fragrant, approx. 1 min. Add potatoes and fry for approx. 2 min., then add vegetable broth. Lower heat and simmer for approx. 25 min.
Ingredients: butter, onions, potatoes, vegetables broth
The cauliflower
Meanwhile, line a baking sheet with parchment paper. Spread cauliflower florets evenly over baking sheet, drizzle with olive oil, and season with salt and pepper to taste. Bake at 200°C/400°F for approx. 12 min. Set aside.
Ingredients: cauliflower, olive oil
The bacon
Fry bacon over medium heat until crispy. Transfer to a paper towel-lined plate to drain.
Ingredients: bacon,
The horseradish
In a mixing bowl, mix sour cream with horseradish until combined.
Ingredients: sour cream, horseradish
The blending
Add horseradish mixture to the potatoes, then remove pot from heat. Use a hand blender to purée until smooth.
Ingredients: horseradish, potato
The finish
Transfer soup to a serving bowl and garnish with roasted cauliflower, bacon, and parsley. Season to taste with salt and pepper. Enjoy!
Ingredients: cauliflower, bacon, parsley
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Ingredients:
700 g potatoes
1 onion
100 g cauliflower
8 strips bacon
30 g butter
1 1/4 l vegetable broth
1 tbsp olive oil
200 g sour cream
70 g reserved horseradish
salt and pepper to taste
parsley for garnish
