Horseradish soup

Ingredients for 4 servings:

• 1 apple
• 2 tbsp butter
• 1 tsp sugar
• 800 ml vegetable broth, hot
• 2 shallots
• 90 g horseradish (creamed horseradish, from the jar)
• 200 ml cream
• 300 g tartar
• 1 egg(s)
• 1 tbsp breadcrumbs
• ¼ bunch parsley, flat
• ½ bunch chives
• 1 tbsp honey
• 5 slices of toast bread, without crust
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Finely dice the shallots and sauté in 1/2 tbsp butter. Pour in the hot vegetable stock and simmer over low heat for 15 minutes. In the meantime, wash the chives and finely chop them. Wash, pluck, and finely chop the parsley. Mix the tartare with the herbs, egg, breadcrumbs, and a pinch of salt, and form into small balls with your hands. Peel the apple, remove the core, and cut into wedges. Add the cream and diced bread to the vegetable stock and bring to a boil briefly. Add pepper, salt, honey, and horseradish and puree with a hand blender. Continue simmering the soup over low heat. Meanwhile, brown the beef meatballs and apple slices in the remaining butter. Season the soup with salt and pepper, divide between 4 soup bowls, and serve with the apple slices and meatballs. Tip: It looks pretty if the apple slices and the balls are put alternately on small skewers and placed on the rim of the soup bowl.