Einzi Johnson grew up with this soup in Germany. She personally doesn't like the lemon, so go with your tastes. She likes to add a touch of nutmeg to it also . She says the longer you keep the horseradish in it the mellower it is.
You may want to add a touch right at the last if you like more zip!

Ingredients: 1 pound potatoes 1 med onion 2 Tsp butter 1 liter (1 quart) broth 200 ml (3/ 4 Cup) whipping cream *5 Teaspoons prepared horseradish 1 dash of sugar 1 Teaspoon lemon juice Salt and Pepper to taste Nutmeg, optional. printer friendly

Directions :

1. Peel and cube potatoes finely, do the same to the onions.

2. Melt the butter in the pot, add the potatoes and onions . Cook for 5-10 minutes.

3. Add the broth and bring to a boil, reduce the heat to medium and cover the pot for 20 minutes, Check the potatoes to make sure they
are soft.

4. Puree the soup and add the cream. Let it come to a simmer again and add the horseradish.

5. Add salt , pepper. Add a tiny bit of lemon juice and sugar to give
it a nice sweet and sour balanced flavor. This is optional. If you like the flavor the way it is omit the lemon juice and sugar.

Donated by Einzi Johnson, Orlando

*NOTES :
You may add 1 cup of fresh cubed horseradish root, for extra flavor just simmer it with the potatoes. You still need the prepared horseradish to give it the zip!

Here is how you chop the horseradish.

In the picture you see the strips that garnish the soup . Just peel and fry well in oil.