Beet And Apple Soup With Horseradish Cream



  1. Peel the beets.
  2. Cut each into 1-inch pieces.
  3. In a Dutch oven combine beets, broth, onion, potato, and apple.
  4. Simmer, covered, for 25 to 30 minutes.
  5. Transfer beet mixture, half at a time, to a food processor.
  6. Cover and process until smooth.
  7. Return pureed mixture to Dutch oven. (Or blend with a handheld immersion blender in Dutch oven.) Stir in sherry.
  8. Season to taste with salt and black pepper.
  9. Heat through.
  10. For horseradish cream, in a bowl combine sour cream, horseradish, and cayenne pepper.
  11. Stir 1/2 cup of the horseradish cream into hot soup.
  12. Top each serving with remaining horseradish cream and Skillet Beets.