Spiced potato soup (Kartoffelrahmsuppe) from Saveur Magazine, November 2011 (#142) (page 100)

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Notes about this recipe

  • Rutabaga on April 02, 2014

    This soup was rather disappointing, but I think that stems from overzealous blending on my part. The texture turned out to be gluey instead of light and frothy, which can be an unfortunate side effect when pureeing potatoes. It sounds so good that I hope to try again and keep a lighter touch with the blender. Fresh horseradish would also be nice, as I found the bottled version too bland.

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