Potato And Horseradish Soup With Roast Beef - cooking recipe

Ingredients

1 tbsp butter
2 None onions, chopped
2 lbs russet potatoes, peeled and diced
1 clove garlic, crushed
5 cups vegetable stock
2 None carrots, peeled and diced
2 None green onions, sliced
1/2 cup heavy cream
None None Freshly grated nutmeg
2 tbsp creamed horseradish sauce
4 None thin slices lean roast beef
4 None radishes, thinly sliced

Preparation

Melt the butter in a large saucepan on medium heat. Cook the onions and potatoes for 5 mins, stirring. Add the garlic and cook for 2 mins. Add the stock and bring to a simmer. Reduce heat to low; cover and simmer for 20 mins.
Meanwhile, bring a small saucepan of salted water to a boil on medium heat. Cook the carrots for 5 mins until tender. Add the green onions and cook for 30 seconds. Drain.
Puree the soup using an immersion blender or food processor. Add the cream, nutmeg and horseradish to the soup and cook until heated through. Season to taste.
Ladle into warmed soup bowls. Arrange the beef slices, carrots, green onions and radishes on top to serve.