Austro-Hungarian Cream of Horseradish Soup Recipe

Wash, peel and cut 1 pound starchy potatoes, like russets, into 1/2-inch chunks and coarsely chop the 2 medium onions. Heat 1 1/2 ounces butter in a large saucepan or Dutch oven over low-to-medium heat until bubbling. Add the potatoes and onions, and increase the heat to full medium, stirring occasionally, until the onions turn just translucent, but not mushy and certainly not browned.

Add 2 cups vegetable stock and 1 cup low-sodium chicken stock to the pot, cover and bring to a boil. Reduce the heat to low-medium and simmer, uncovered, until the potatoes are tender, which should take about 20 minutes.

Remove the pan from the heat and puree the contents directly in the pot using a hand-held immersion blender. Return the pot to medium heat and stir in the 1 cup heavy whipping cream, increasing the heat a little to bring to a gentle, but not rolling, boil. Immediately remove from the heat. In a small bowl, whisk the 1 large egg yolk with 2 tablespoons dry white wine and ​temper with a few ladles of hot soup, then return the tempered egg yolk-wine mixture to the pot, and whisk constantly until well incorporated and slightly thickened.

Finally, stir in the 1 1/2 ounces grated fresh horseradish root and season to taste with salt and pepper, but do test the soup first, since the stock may already contain enough salt. Serve hot and garnish with chopped fresh dill.