Radish Soup

For the radish soup, first peel and finely chop the shallots. Clean the radishes, cut them into quarters for the soup, and cut those into fine sticks for the garnish.

Melt the butter and sauté the shallots until translucent. Add the radishes. Deglaze with lemon juice and white wine and pour in vegetable soup. Add the whipped cream and bring everything to the boil once. Simmer until the radishes are soft.

Add salt and pepper. Add the beetroot juice for a more intense color. Finely puree the soup.

To serve, pour the radish soup into plates or soup cups and garnish with dill, parsley, horseradish and the radish sticks.

Preparation Tip:

Serve the radish soup with white bread and a dollop of whipped cream.

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