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Kartoffelrahmsuppe (Spiced Potato Soup)

Kartoffelrahmsuppe (Spiced Potato Soup)

Fragrant with nutmeg and marjoram, this creamy potato soup from Oliver Steffensky, chef at Dorfstuben in the Hotel Bareiss, in Germany's Black Forest, gets a zesty kick from a grating of fresh horseradish root. After cooking, it's whipped into a smooth, airy froth. This recipe first appeared in our November 2011 issue along with Beth Kracklauer's story The Art of Soup.


SERVES 4

Ingredients

4 tbsp. unsalted butter
3 cloves garlic, peeled and crushed
1 small yellow onion, finely chopped
12 leek, white and light green parts only, cut into 1″ slices
1 14 lb. Yukon gold potatoes, peeled and cut into 2″ chunks
2 23 cups chicken or vegetable stock
1 14 cups heavy cream
14 celery root, finely chopped
2 tbsp. finely grated fresh or prepared horseradish
1 12 tsp. finely chopped marjoram
2 whole cloves
2 bay leaves
Freshly grated nutmeg, to taste
Kosher salt and freshly ground black pepper, to taste
2 tbsp. finely chopped chives
Caramelized onions, for garnish

Instructions

Heat butter in a 6-qt. saucepan over medium-high heat; add garlic, onion, and leek, and cook, stirring, until soft, about 3 minutes. Add potatoes, stock, cream, celery root, horseradish, marjoram, cloves, and bay leaves, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until potatoes are soft, about 30 minutes. Season with nutmeg, salt, and pepper; remove from heat, and using an immersion blender, regular blender, or food processor, purée soup until smooth and frothy. To serve, ladle soup into 4 bowls, and garnish with chives and caramelized onions.

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