Apple And Beet Soup

• 2 tablespoons butter
• 1 onion diced
• 1 pound beets peeled and diced
• 1 tablespoon lemon juice
• 1 apple
• 3/4 cup dry white wine
• 3 vegetable bouillon cubes crushed
• 8 tablespoons heavy cream
• 4 tablespoons sour cream
• 2 tablespoons milk
• 1 ounce fresh horseradish peeled and finely grated
• flatbread to serve

1. 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.
2. Mix remaining cream, sour cream, milk and horseradish together. Season and set aside.
3. 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.

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

Taken from www.yummly.com/recipe/Apple-and-Beet-Soup-1407908 (may not work)