Kartoffelrahmsuppe (Spiced Potato Soup)
Fragrant with nutmeg and marjoram, this creamy potato soup from Oliver Steffensky, chef at Dorfstuben in the Hotel Bareiss, in Germany's Black Forest, gets a zesty kick from a grating of fresh horseradish root. After cooking, it's whipped into a smooth, airy froth. This recipe first appeared in our November 2011 issue along with Beth Kracklauer's story The Art of Soup.
Enlarge Image Credit: Todd ColemanSERVES 4
INGREDIENTS4 tbsp. 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 ¼ lb. Yukon gold potatoes, peeled and cut into 2″ chunks
2⅔ cups chicken or vegetable stock
1 ¼ cups heavy cream
¼ celery root, finely chopped
2 tbsp. finely grated fresh or prepared horseradish
1 ½ tsp. finely chopped marjoram
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
INSTRUCTIONSHeat butter in a 6-qt. saucepan over medium-high heat; add garlic, onion, and leek, and cook, stirring, until soft, about 3 minutes. Add potatoes, stock, cream, celery root, horseradish, marjoram, cloves, and bay leaves, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until potatoes are soft, about 30 minutes. Season with nutmeg, salt, and pepper; 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.
**Correction: October 26, 2011
An earlier version of this recipe incorrectly included 1 tbsp. of oil in the ingredients list. This recipe has been corrected to reflect this.