Horseradish and Apple Soup with Marjoram
- 2 baking potatoes (about 250 g or approximately 9 ounces)
- 2 Apple
- 2 onions
- 100 grams Horseradish
- 4 tablespoons vegetable oil (, Lemon juice)
- 500 milliliters Vegetable broth
- 200 milliliters Whipped cream
- freshly ground pepper
- 1 pinch sugar
- 1 tablespoon butter
- 6 stalks marjoram
- 1 small piece Lemon peel (organic)
Rinse, peel, and cut potatoes into pieces. Rinse, peel, core and cut 1 apple into pieces. Peel onions and dice. Peel and grate horseradish. Reserve a small amount for garnish.
Heat 2 tablespoons oil in a large pot. Saute onions until golden brown. Mix potatoes, apple, a bit of lemon juice and horseradish. Add to pot and sauté briefly. Pour in the broth. Cover and cook 30 minutes. Puree everything with an immersion blender. Add cream and bring to a boil. Season with salt, pepper and sugar.
Rinse second apple, core and cut into wedges. Heat butter in a nonstick pan. Sauté apple slices briefly. Rinse marjoram, pat dry well and strip leaves from stems. In remaining oil, fry leaves until crispy. Slice lemon peel into fine strips. Pour the soup with apple slices into a dish. Serve sprinkled with the remaining horseradish, remaining marjoram and lemon strips.