Beetroot and apple soup

Name: Beetroot and apple soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onion; 400 g beetroot; 1 Apples; 2 TABLESPOONS Butter; 500 ml Vegetable broth; 200 ml dry white wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 TABLESPOONS Whipped cream; 1/2 bunch Chives; 30 g fresh horseradish; 4 TABLESPOONS Fresh cream; 2 TABLESPOONS Milk; 100 g Flatbread

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Onion
400 g beetroot
1 Apples
2 TABLESPOONS Butter
500 ml Vegetable broth
200 ml dry white wine
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 TABLESPOONS Whipped cream
1/2 bunch Chives
30 g fresh horseradish
4 TABLESPOONS Fresh cream
2 TABLESPOONS Milk
100 g Flatbread

Directions

1
Onion, beetroot and apple, except for something to garnish, peel and roughly dice. Melt 1 tablespoon of butter in a saucepan. Sauté the prepared vegetables for about 4 minutes. Add stock and white wine, bring to the boil and cook until soft for about 10 minutes. Finely chop with a hand blender. Season with salt and pepper and refine with 4 tablespoons of cream
2
Wash the chives, shake dry and cut into small rolls, except for a little to garnish. Peel and finely grate the horseradish. Mix 4 tbsp. cream, crème fraîche, milk, chives and horseradish. Season to taste with salt and pepper
3
Cut the bread into thin slices and spread a thin layer of 1 tablespoon butter. Roast bread slices in a hot pan for about 3 minutes while turning. Arrange soup in plates and garnish with prepared cream, chives and apple cubes. Add bread