PREPARATION
Peel the apples and potato, wash the leek. Chop them coarsely and sauté in butter. Douse with white wine and pour in the vegetable stock and apple juice. Cook until soft. Season with salt and pepper and stir in the horseradish. Add the cream; purée the soup in the mixer with cold butter until frothy. Divide the apple and horseradish soup between 4 soup plates and garnish with marjoram, bread croûtons and glazed apple chunks.
