Styrian Horseradish Soup with Bacon

For the Styrian horseradish soup, finely chop the onion and garlic and sauté in butter until translucent. Deglaze with a generous shot of white wine. Then pour in the vegetable soup and add the potatoes cut into small cubes.

Bring to a boil and simmer over medium heat for about 20 minutes until the potatoes are tender. Turn off the heat and stir in the sour cream. (Do not bring the soup back to a boil.) Then add the horseradish and season with a pinch of nutmeg and some pepper. Add more salt if needed.

Puree the soup with a blender until it is nice and creamy. Fry the bacon in a hot pan until crispy and serve with the soup.

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