Horseradish-mustard soup

Horseradish-mustard soup (4 portions)

Ingredients for Horseradish-mustard soup
  • 10 g butter
  • 40 g onion, finely diced
  • 1 clove garlic, finely chopped
  • 1/8 l white wine
  • 600 ml vegetable broth
  • 50 g potatoes, roughly diced
  • 25 g crème fraîche
  • juice of  ½ lemon
  • 20 g Byodo Horseradish Mustard
  • Byodo Atlantic Sea Salt, fine-grained
  • white pepper
  • 20 g butter
Ingredients for Sauerkraut-biskuit
  • 2 egg-whites
  • 2 yolks
  • 60 g flour
  • 1 pinch of salt
  • 100 g cooked sauerkraut, finely cut
Preparation of horseradish-mustard soup

Sweat onions and garlic in butter until translucent. Deglaze with white wine and boil down a little. Add broth and potatoes and boil for 30 min. Add crème fraîche, lemon and horseradish-mustard and season with salt and pepper. Add butter and purée in blender and serve with sauerkraut-biscuit.

Preperation of sauerkraut-biscuit

Beat egg-white until creamy. Fold in yolk. Slowly mix in flour and salt. Spread mixture on baking paper, sprinkle with sauerkraut and bake in preheated oven until brown. Take from baking plate, turn biscuit and remove paper. When its cold cut into strips or diamonds.