Beet And Apple Soup - cooking recipe

Ingredients

1 None medium apple, deseeded and diced
1 tbsp lemon juice
2 tbsp butter
1 None onion, diced
1 lb beets, peeled and diced
1 cup dry white wine
1 cube vegetable bouillon
8 tbsp heavy cream
4 tbsp creme fraiche
2 tbsp milk
2 tbsp fresh horseradish, peeled and finely grated
None None Thinly slice flatbread, to serve

Preparation

For a garnish, finely dice 1 tbsp apple and sprinkle with lemon juice; set aside. Heat 1 tbsp butter in a saucepan, add the onion, beets and remaining apple and saute, stirring, for 3-4 mins. Pour in the wine and 2 cups of water and mix in the bouillon cube. Simmer for 10-12 mins.
Place the soup in a food processor and blend until smooth. Stir in 4 tbsp of cream and season to taste.
Mix 4 tbsp cream, the creme fraiche, milk and horseradish together and season. Spread a little butter over the flatbread. Heat the bread, turning for 1-2 mins. Divide the soup between 4 bowls and swirl with horseradish cream. Sprinkle with the reserved apple and some chives then serve with the toasted flatbread.