Cream of Potato Soup with Horseradish

Rinse and thinly peel the potatoes. Roughly dice the onions. 2.

Heat the oil with 1 tablespoon of water in a saucepan and sauté the onions until translucent. Add the rest of the water and the stock cubes and bring to the boil.

3. grate the potatoes into the clear soup. Make the soup 15 minutes, then finely grind with the blender in the saucepan.

4. stir the milk and horseradish into the soup, do not make more. Whip the whipped cream until stiff and stir in.

Divide the soup evenly among warmed plates and place 1 tablespoon of grated beet on each unit.

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