Horseradish Soup
By: Anonymous
Published: Wednesday, December 30, 2009 - 11:34pm

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

1 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. 2 (Can be prepared 1 day ahead. Cover and refrigerate.) 3 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. 4 Bring soup to simmer, thinning with more vegetable broth if necessary. 5 Ladle soup into bowls. Top with turkey and bread cubes. 6 Serves 6.