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Soup, Tiffani's Horseradish
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| 3 Tbl | butter |
| 2 | green onions |
| 1/4 C | breadcrumbs |
| 12 C. | water |
| 8 large | red potatoes, diced |
| 6 | chicken bouillon cubes , (Knorr's) |
| 1/4 C | white wine, (or white vinegar) |
| 1/2 tsp | seasoning salt |
| 1 jar | horseradish, (creamy style) |
| 1 pint | half and half cream |
| Optional: sour cream | |
| 1/2 C | smoked turkey lunch meat, chopped fine |
Brown onions an dbreadcrumbs in butter. Bring the 12 cups of water to a boil, add bouillon, wine (or vinegar) seasoning salt, and diced potatoes. Boil for 1/2 hour. Add the jar of horseradish and continue to slow boil for another 20 minutes to blend flavors. Add the half and half until heated. Place in food processor until thick an dcreamy. If you prefer it thinner or thicker, adjust with the potatoes and addtional bouillon. Serve with sour cream on top, or sprinkled with chopped smoked turkey. Serve with lots of thick, crusty bread.
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