Recipe Tip: Horseradish Soup
Top Recipe for 6 Persons by Karl and Rudi Obauer. All ingredients and tips for getting it right. Creamy and spicy at the same time, this soup has an amazing combination of flavours. Created by top Austrian chefs Karl and Rudi Obauer, it's a soup with true personality.
- 1chicken, jointed
- black peppercorns
- 1bay leaf
- 2 clove(s)garlic, unpeeled
- 1small onion, skin left on
- 200 gfresh horseradish
- 350 mlwhipping cream
- 1 teaspoon(s)cornflour
- 4 tablespoonbutter
- Tabasco, to taste
- 1small bunch chives, to garnish
Step 1Put the chicken pieces in a large pot, add enough cold water to cover and bring to a simmer.
Step 2Add the peppercorns, bay leaf, garlic and onion.
Step 3Simmer the chicken for about 45 minutes until the meat can be easily separated from the bones, then leave the chicken to cool in the stock. Skim off and discard any fat from the surface of the cooled stock.
Step 4Remove the chicken pieces, set aside and keep warm.
Step 5Pour the stock from the pan through a sieve. Measure 1.5 litres of the stock into a clean pan and warm through over a low heat.
Step 6Grate the horseradish then stir it and the cream into the soup and bring everything just up to the boil.
Step 7Mix the cornflour with just enough water to make a paste, then add to the soup and stir to thicken.
Step 8Mix in the butter and season to taste with salt and Tabasco.
Step 9To serve, arrange the chicken pieces in bowls and pour the hot soup over them. Garnish with chopped chives.
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