If you were not aware, January is National Soup Month. I love a good potato soup recipe and to celebrate National Soup Month, I thought I’d go looking for a new-to-me recipe. I found this Potato Soup with Horseradish from the Hengstenberg website. The ingredients on the list didn’t seem too far-fetched or crazy, the recipe is fairly simple. Perhaps the only complicated part of this recipe may be the conversion of grams and liters and what nots. So I had some side notes of what I thought were the correct converted versions, but I’ll let you all covert your own (it’s quite easy when one can Google and find an answer!) – there was some guessing involved in some, or I should say, estimation approximations.
You can easily download or print the recipe from the Hensgenberg website and have it handy for when you’re in the kitchen. There is some prep work to do – cutting of potatoes, an onion and a little bit of cauliflower. Eventually the onions and the potatoes make their way into a pot with butter to fry up a bit. Then comes vegetable stock to the onions and potoatoes, they get happy happy for a while.
While that’s simmering, the bits of cauliflower are tossed into the oven on parchment paper, drizzled with olive oil and sprinkled with salt and pepper to taste. The cauliflower gets happy happy in the oven for about 12 minutes. Once that is done, it can sit out and cool off.
At this time you can fry up some bacon to be used later for garnish. Also, you will want to mix the sour cream and Hengstenberg Hot & Spicy Horseradish in a bowl until well combined. That mixture can be set aside.
Once the potatoes, onions and veggie stock have simmered for approximately 25 minutes or so, you’ll add the horseradish and sour cream mixture to the pot, remove from heat and then use a hand blender to purée.
My family has been interested in a hand blender for cooking and food preparation, so this was an excellent opportunity to get one and try it out for ourselves. I picked up this Kitchen Aid Hand Blender to try out. It was not very expensive at all. There are some brands and models that can get up in price, but if you’re just starting out, stay in a lower price range!
Once the mixture has been blended and puréed, the soup is almost ready! Place in a bowl, garnish with the roasted cauliflower and bacon and some parsley. Our soup that we made did NOT have parsley added to it, only because I couldn’t find fresh parsley at the one quick store stop that I made earlier today.
Below is our finished soup. Our soup is much darker in color than what is shown in the Hengstenberg recipe. We think we may just have darker vegetable soup stock here than what they had on hand and/or maybe we didn’t have enough potatoes added in the mix. Maybe we added TOO much vegetable stock? We aren’t sure, but it did taste delicious! We did have to add a little extra salt and pepper for taste. What’s fun about trying these recipes out is that you can tweak it and make it your own! Mine may not look as pretty as what was presented with the recipe, but it turned out great! Next time we try this recipe, we may add in a little more seasoning and play with some other ideas. Try this recipe and tell us how yours turned out!
Do you think making your own homemade ice cream is difficult? It depends on how you make it and what tools you have on hand. For me, my stand mixer is handy with its ice cream bowl attachment. There is some preparation ahead of time, such as preparing the ice cream base at least 24 hours in advance so that the ice cream base is nice and cold. You also have to make sure your ice cream bowl for the stand mixer is frozen cold, once again, at least 24 hours or more. Once those two things are square, and you’ve prepped the stand mixer to GO, you just turn it on, pour in the mixture and watch ice cream happen!
All Things Gourmet 