Beet And Apple Soup

• 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

1. 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.
2. Place the soup in a food processor and blend until smooth. Stir in 4 tbsp of cream and season to taste.
3. 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.

apple, lemon juice, butter, onion, beets, white wine, vegetable bouillon, heavy cream, crueme fraueeche, milk, fresh horseradish, flatbread

Taken from recipes-plus.com/api/v2.0/recipes/21810 (may not work)