Horseradish Cream Soup I

1. dice toast without rind, toast in 40 g light butter or butter until golden brown, set aside.

2. rinse the horseradish, remove the peel, grate finely on a household grater (or in a food processor).

3. melt remaining light butter or butter in saucepan, briefly sweat flour in it. add clear soup while stirring. Make soup 15 minutes.

Add whipped cream. Season soup with juice of one lemon, horseradish, wine and salt.

Cut chives into fine rolls. Sprinkle chives and bread cubes on top of soup.

As a menu suggestion:

Entrée: horseradish soup

Main course: Chicken breast fillet in orange-mustard sauce

Dessert: Mocha cream

35 min

Our tip: Always use fresh chives if possible!

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