Pink Navette Horseradish Soup

Peel the navettes and cut them into small pieces. Grate the horseradish. Peel and finely chop the shallots.

Briefly sauté the shallots in hot fat, add the navettes.

Deglaze with soup, add whipping cream and butter and bring to the boil.

Season with horseradish and a dash of red wine vinegar and puree.

Serve the soup garnished with parsley.

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