Apple And Beet Soup - cooking recipe

Ingredients

2 tbsp butter
1 None onion, diced
1 lb beets, peeled and diced
1 None apple, cored and diced, 1 tbsp reserved and sprinkled with lemon juice
3/4 cup dry white wine
3 None vegetable bouillon cubes, crushed
8 tbsp heavy cream
4 tbsp sour cream
2 tbsp milk
1 oz fresh horseradish, peeled and finely grated
None None flatbread, to serve

Preparation

Heat 1 tbsp butter in a saucepan and saute onion, beets and apple, stirring, for 3-4 mins. Add wine, 2 cups water and crushed bouillon cubes. Simmer for 10-12 mins. Puree until smooth then add 4 tbsp cream and season.
Mix remaining cream, sour cream, milk and horseradish together. Season and set aside.
Spread a little butter over flatbread then toast in a hot pan, turning, for 1-2 mins. Divide soup between 4 bowls and swirl in horseradish cream. Sprinkle with reserved apple and serve with toasted flatbread.