Black Radish Soup

Preparation

1. Sauté the onions and apples in the butter until soft. Add the black radish and potatoes, douse with the white wine and cook until reduced by half.
2. Add the clear vegetable stock, bay leaves and marjoram. Season with the salt, pepper and cinnamon and cook for approx. 30 minutes until the vegetables are soft.
3. Remove the bay leaf and puree the soup with an immersion blender until smooth.
4. Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved. Season to taste and serve.