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Austro-Hungarian Cream of Horseradish Soup

(first had this in Salzburg, so good)

ingredients

  • 1 lb potatoes (high-starch, like russets) chopped into 1/2" chunks
  • 2 medium onions, coarsely chopped
  • 1.5 oz butter
  • 2 cups vegetable stock
  • 1 cup chicken stock (or more veg stock)
  • 1 cup heavy whipping cream
  • 1 large egg yolk
  • 2 tbsp dry white wine
  • 1.5 oz horseradish, freshly grated on a zester
  • black pepper
  • salt to taste

to garnish:

  • fresh dill, chopped
  • good quality olive oil

steps

  1. in a large saucepan or Dutch oven, heat the butter of low-to-medium heat until bubbling
  2. add potatoes and onions, increase the heat to medium, stirring occasionally, until onions are translucent but not mushy or browned
  3. add vegetable and chicken stock, cover and bring to a boil
  4. reduce to low-medium and simmer, uncovered, until potatoes are tender (about 20 mins)
  5. remove pan and puree contents using an immersion blender
  6. return pot to medium and stir in whipping cream, increasing heat to bring to a gentle but not rolling boil; immediately remove from heat
  7. in a small bowl, whisk egg yok with white wine and a few ladles of the hot soup
  8. return the tempered egg-wine mixture to the pot, whisk constantly until well incorporated and slightly thickened
  9. stir in grated horseradish and season to taste with salt and pepper
  10. top with fresh dill and a drizzle of olive oil