Horseradish Soup

Photo: flickr user cchen

Ingredients

5 tablespoons Butter

1/4 cup Fresh white breadcrumbs

1/4 cup Minced shallots

6 cups Canned vegetable broth, (or more)

1 pound Russet potatoes, peeled, cut into ½-inch cubes

8 ounces Fresh horseradish, peeled, finely grated (about 1 ¼ cups)

2 tablespoons Olive oil

4 ounces Pumpernickel bread slices, cut into small cubes

4 ounces Smoked turkey, cut into small cubes

Preparation

Melt butter in heavy large saucepan over medium-high heat. Add breadcrumbs and shallots and saute 1 minute (do not brown). Add 6 cups broth, potatoes and horseradish are very tender, about 1 hour. Puree soup in batches in blender. Return soup to saucepan. Season to taste with salt and pepper.

(Can be prepared 1 day ahead. Cover and refrigerate.)

Heat oil in heavy large skillet over medium-high heat. Add bread crumbs and turkey; saute until bread is crisp and turkey is heated through, about 5 minutes.

Bring soup to simmer, thinning with more vegetable broth if necessary.

Ladle soup into bowls. Top with turkey and bread cubes.

Serves 6.