Horseradish Soup

• 5 tablespoons butter
• 1/4 cup breadcrumbs Fresh white
• 1/4 cup shallots Minced
• 6 cups vegetable broth Canned, or more
• 1 pound russet potatoes peeled, cut into 1/2-inch cubes
• 8 ounces fresh horseradish peeled, finely grated, about 1 1/4 cups
• 2 tablespoons olive oil
• 4 ounces bread slices Pumpernickel, cut into small cubes
• 4 ounces smoked turkey cut into small cubes

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. (Can be prepared 1 day ahead. Cover and refrigerate.)
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. Bring soup to simmer, thinning with more vegetable broth if necessary.
5. Ladle soup into bowls. Top with turkey and bread cubes.

butter, breadcrumbs, shallots, vegetable broth, potatoes, horseradish, olive oil, bread, turkey

Taken from www.yummly.com/recipe/Horseradish-Soup-1660514 (may not work)