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
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
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