Summary

Ingredients

• 2 apples (sour variety, e.g. Elstar, Braenburn)
• some lemon juice
• 40 g horseradish, fresher, rated
• 1 tablespoon butter
• 0.5 ½ onion (s)
• 1 tablespoon horseradish, (cream horseradish)
• 200 ml milk
• 200 ml vegetable stock
• 100 ml white wine
• 100 ml cream
• 200 g salmon, smoked, approx.
• 2 teaspoons crème fraîche
• Pinch nutmeg
• some salt and pepper
• Bunch chives, for garnish

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Instructions

1. Core the apples and cut into small cubes. Then drizzle with lemon juice and let it soak in.
2. Dice the onions and slowly melt the butter in a pan. Put the onions and apples in the melted butter.
3. Add the horseradish and cream horseradish and deglaze with half of the milk and vegetable stock, simmer for about 15 minutes.
4. Now puree the soup and add the remaining ingredients (milk, broth, white wine, cream and spices).
5. Let everything simmer for another 20 minutes.
6. Cut the salmon into small strips and chop the chives.
7. When serving, place the salmon on the soup plates and pour the soup over them.
8. In the middle a small dollop of crème fraíche and on top the chives.