I had high hopes for this soup for myself – potato soup with the spicy bite of horseradish. I have found typical potato leek soup to be a bit subtle and uninspired, so when I can across this recipe last week, I worked into the menu as soon as I could.
I did make some tweaks based on availability of ingredients. I had time to stop at one grocery store – Schnucks – and they did not have celery root, so I used celery. I thought of substituting turnips, but the ones they had were unappealingly rubbery. The celery was fine, but I will try celery root if I can locate some next time. I used thyme instead of marjoram and cut some of the fat by decreasing the amount of butter and using half and half instead of heavy cream. It is a very smooth creamy soup. Next time, I will probably add some chunks of potato . . . maybe even some small roasted cauliflower florets . . . for some textural contrast.
And, next time I will be certain to make more of the new house favorite.
Spiced Potato Soup (Kartoffelrahmsuppe)
adapted from Saveur
4 main course servings
2 tablespoons unsalted butter
3 cloves garlic, peeled and crushed
1 small yellow onion, finely chopped
½ leek, white and light green parts only, cut into 1″ slices
1 rib celery, finely chopped (The original called for celery root. The grocery store I stopped at didn’t have it, so I went with celery.)
1 ¼ lb. Yukon gold potatoes, peeled and cut into 2″ chunks
2⅔ cups vegetable stock (I mixed 2 2/3 cups water with 1 teaspoon of Better Than Bouillon)
1 ¼ cups half and half (The original recipe called for heavy cream which is unecessary . . . I think you could even use 2% milk.)
1 1/2 tablespoon prepared horseradish (You may also use fresh.)
1 ½ tsp. finely chopped thyme (The original called for marjoram, but I have loads of thyme growing in the backyard.)
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
Heat butter in a 6-qt. saucepan over medium heat; add garlic, onion, leek, celery and a pinch of salt and cook, stirring, until soft, about 5 minutes. Add potatoes, stock, cream, celery root, horseradish, thyme, cloves, and bay leaves, and bring to a boil; reduce heat to low, and cook, stirring occasionally, until potatoes are soft, about 30 minutes. Season with nutmeg, salt, and pepper. Remove bay leaves and cloves. 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.
Serve with chunks of whole wheat baguette and butter.
Me: A (I love the flavor the horseradish gives the soup.)
Scott: A (“Definitely an A.”)
Luca: A++ (There was discussion of infinity, so I think this soup earns Luca’s top rating.)
Alia: A (She said, “Two As” in fact.)