Clear Horseradish Soup

In a frying pan, brown the meat all over in the oil. Place in the saucepan, cover well with water and simmer at low temperature for about 2 1/2 to 3 hours just below boiling point.

Remove the skins from the vegetables, cut them off and add them to the soup with the peppercorns and bay spice about half an hour before the end of cooking time.

Strain the soup through a dish rack, keeping the vegetables and removing the spices from them. Save the meat for other uses.

Add ginger, horseradish slices, garlic, orange zest and cinnamon chips to the soup. Steep in it for a few min and remove again, season with salt and a pinch of nutmeg.

Tip: Always use aromatic spices to refine your dishes!

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