en de it
apfelschaumsuppe-oberwirt

Frothy apple and horseradish soup

Fine soup with South Tyrolean apples

Preparation

Peel the apples and potato, wash the leek. Chop them coarsely and sauté in butter. Douse with white wine and pour in the vegetable stock and apple juice. Cook until soft. Season with salt and pepper and stir in the horseradish. Add the cream; purée the soup in the mixer with cold butter until frothy. Divide the apple and horseradish soup between 4 soup plates and garnish with marjoram, bread croûtons and glazed apple chunks.

Beer recommendation
We recommend the variety Helles Weizen

Wine recommendation
We recommend Pinot blanc.

Ingredients for

2 people
4 people
8 people
2 South Tyrolean apples (slightly sour varieties)
150 ml South Tyrolean apple juice
½ leek (white part only)
½ mealy potato
1 dsp butter
50 ml white wine
200 ml vegetable stock
100 ml cream
1 dsp horseradish
Salt and pepper
½ dsp cold butter

Other
2 sprigs of marjoram
Bread croûtons
Apple chunks, glazed
4 South Tyrolean apples (slightly sour varieties)
300 ml South Tyrolean apple juice
1 leek (white part only)
1 mealy potato
2 dsp butter
100 ml white wine
400 ml vegetable stock
200 ml cream
2 dsp horseradish
Salt and pepper
1 dsp cold butter

Other
4 sprigs of marjoram
Bread croûtons
Apple chunks, glazed
8 South Tyrolean apples (slightly sour varieties)
600 ml South Tyrolean apple juice
2 leeks (white part only)
2 mealy potatos
4 dsp butter
200 ml white wine
800 ml vegetable stock
400 ml cream
4 dsp horseradish
Salt and pepper
2 dsp cold butter

Other
8 sprigs of marjoram
Bread croûtons
Apple chunks, glazed
oberwirt
This recipe comes from
Reiterer-Mittelberger family
Via Verano 25, 39010 Verano