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.
- 4 tbsp. unsalted butter
- 3 cloves garlic, peeled and crushed
- 1 small yellow onion, finely chopped
- 1⁄2 leek, white and light green parts only, cut into 1″ slices
- 1 1⁄4 lb. Yukon gold potatoes, peeled and cut into 2″ chunks
- 2 2⁄3 cups chicken or vegetable stock
- 1 1⁄4 cups heavy cream
- 1⁄4 celery root, finely chopped
- 2 tbsp. finely grated fresh or prepared horseradish
- 1 1⁄2 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
Heat 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.