Horseradish Soup

1. 1

   Melt butter in heavy large saucepan over medium-high heat. Add breadcrumbs and shallots and saute 1 minute (do not brown). Add 6 cups broth, potatoes and horseradish are very tender, about 1 hour. Puree soup in batches in blender. Return soup to saucepan. Season to taste with salt and pepper.

2. 2

   (Can be prepared 1 day ahead. Cover and refrigerate.)

3. 3

   Heat oil in heavy large skillet over medium-high heat. Add bread crumbs and turkey; saute until bread is crisp and turkey is heated through, about 5 minutes.

4. 4

   Bring soup to simmer, thinning with more vegetable broth if necessary.

5. 5

   Ladle soup into bowls. Top with turkey and bread cubes.

* Per serving · 4 servings · Values may vary.

No additional tips available.