Recipe - Horseradish Soup

5 tablespoon Butter
One fourth cup Fresh white breadcrumbs
One fourth cup Minced shallots
6 cup Canned vegetable broth; (or
more)
1 pound Russet potatoes; peeled, cut
into
; 1/2inch cubes
8 ounce Fresh horseradish; peeled,
finely
; grated (about 1 1/4
; cups)
2 tablespoon Olive oil
4 ounce Pumpernickel bread slices;
cut into small
; cubes
4 ounce Smoked turkey; cut into
small
; cubes

Melt butter in heavy large saucepan over mediumhigh 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.
(Can be prepared 1 day ahead. Cover and refrigerate.)

Heat oil in heavy large skillet over mediumhigh heat. Add bread crumbs and
turkey; saute until bread is crisp and turkey is heated through, about 5
minutes.

Bring soup to simmer, thinning with more vegetable broth if necessary.
Ladle soup into bowls. Top with turkey and bread cubes.

Serves 6.

Bon Appetit May 1995

Converted by MC_Buster.

Per serving: 1613 Calories (kcal); 89g Total Fat; (48% calories from fat);
28g Protein; 185g Carbohydrate; 155mg Cholesterol; 1397mg Sodium Food
Exchanges: 9 One half Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 17
One half Fat; 3 Other Carbohydrates

Converted by MM_Buster v2.0n.