Beet and Apple Soup w/Horseradish cream

Ingredients:
10 medium beets (about 2 ½ lbs.)
1 medium sweet onion, chopped
1 medium potato, peeled and chopped
1 small granny smith or gala apple peeled, cored and chopped
42 oz. chicken broth
¼ C dry sherry
8 oz. sour cream
3 T prepared horseradish
¼ t cayenne pepper

Directions:
Peel the beets and cut each in 1-inch pieces. In 4-quart Dutch oven combine the chopped beets, onion, potato, apple, and broth; bring to boiling. Reduce heat. Simmer, covered, 25 to 30 minutes or until tender. Cool about 5 minutes.

Transfer soup, half at a time, to a food processor. Cover, process until smooth. (Or blend with immersion blender). Return to Dutch oven. Stir in sherry. Season to taste with salt and black pepper. Heat through.

For Horseradish Cream, in a small bowl, combine sour cream, horseradish, and cayenne pepper; stir about ½ cup cream mixture into hot soup. Set remaining aside.

To serve, top soup with dollop of Horseradish Cream.

Servings:  6-8

Nutrition facts:
Calories 222 Cholesterol (mg) 17
Total Fat (g) 9 Sodium (mg) 729
Saturated Fat (g) 5 Carbohydrate (g) 31
Mono Fat (g) 2 Sugar (g) 17
Poly Fat (g) 1 Fiber (g) 6
Protein 7