Beet broth with horseradish cream

Peel thin beetroot and cut 1 beet into slices. Cut two thirds of stoneleeks into large pieces. Pour fondue with 400 ml of water into a pan. Add slices of beet and pieces of stoneleek. Bring to the boil, lower the heat and cover the bouillon for 20 minutes. Simmer slowly. In the meantime roll 12 rolls of bread with melon scoop from other beet. Cut the rest of stoneleeks into matched strips of 5 cm length. In a bowl mix horseradish with sour cream. Broth to taste and sear the broth with lemon juice, salt and pepper. Keep broth, beet balls, stonecolds and horseradish cream refrigerated until used.

Boil the broth gently with beetroot balls. Spread hot stock over four deep plates; create 3 rolls of bread in each plate. Decorate soup with stoneleeks. Make horseradish cream at the table in the middle of each plate.