Horseradish Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons butter or 2 tablespoons vegetable oil
• 1/4 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)
• 1/4 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 4 slices pumpernickel bread (crusts removed and cubed)
• 2 tablespoons olive oil
• 2 teaspoons paprika

Recipe

• 1 for croutons: heat oven to 325°f.
• 2 put bread on a baking sheet and and bake in oven for 10 minutes turning once.
• 3 meanwhile, in a small sauce pan over low heat combine the oil and paprika.
• 4 simmer for 5 minutes to blend flavors.
• 5 combine the oil mixture and bread in a bowl and toss to coat.
• 6 place bread back on baking sheet and bake for another 10 minutes or until crisp.
• 7 for soup: heat butter in a heavy saucepan or stockpot until melted.
• 8 add shallots and bread crumbs.
• 9 cook shallots until softened about 1 minute, don't brown the bread crumbs.
• 10 add broth, potatoes and horseradish and bring to a boil.
• 11 reduce heat, cover and simmer for 45 minutes or until the potatoes and horseradish are tender.
• 12 place soup in blender or food processor and process till smooth.
• 13 return soup to stockpot and season with salt and pepper.
• 14 in a heavy skillet over medium high heat, brown the sausage, about 5 minutes and then add to soup.
• 15 return soup to a simmer and ladle into bowls garnishing with the croutons.