Kartoffelrahmsuppe (Spiced Potato Soup)

By garciamoss

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.

Ingredients

• 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

Details

Adapted from saveur.com

Preparation

Step 1

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.