For the horseradish cream soup, peel and chop garlic. Peel and dice shallots. Melt butter in olive oil and foam up, sauté garlic and shallot cubes until translucent.
Add white wine, beef broth, milk and whipped cream. Peel and dice potatoes, add and cook until soft.
Grate horseradish and steep briefly in soup. Puree soup, season with salt and pepper, then refine with Noilly Prat and creme fraiche.
Whip the horseradish soup again with a blender and serve.
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