Horseradish Soup with Sausage and Eggs
- 6 Tbsps butter
- 1 garlic clove (finely chopped)
- 3 Tbsps Pastry flour
- 300 milliliters water
- 400 milliliters milk
- 2 centimeters Horseradish (finely grated, to taste more)
- 2 Sausage (thick sausages or white sausages, to taste)
- 2 hard-boiled eggs
- 1 Tbsp parsley (hooked)
- Vinegar (to taste)
Melt the butter in a saucepan and saute the garlic briefly. Stir in the flour, saute until golden, and pour some water, stirring constantly so that no lumps form. Pour rest of the water and horseradish, bring to a boil, and stir in the milk. Boil again vigorously.
Cut the sausages lengthwise in half, cut into slices and add into the soup. Peel the eggs and cut into wedges.
Stir mustard and vinegar into the soup and season with salt and pepper. Pour into the bowls, and serve garnished with eggs and parsley.