Potato Soup with Apples and Horseradish
Peel and dice the potatoes. Rinse the leeks, pat dry and slice thinly. Heat half of the clarified butter in a large pot and sauté the potatoes and leeks until golden brown. Add the vegetable broth, cover and simmer for 15-20 minutes.
Peel the apples, cut into quarters, remove the cores and chop finely. Heat the remaining clarified butter in a pan and sauté the apples until softened. Remove from heat and season with salt and pepper. Puree the soup with an immersion blender until smooth, then season with salt, pepper and nutmeg.
Peel and finely grate the horseradish. Stir half of the horseradish into the soup.
Rinse the marjoram, pat dry and remove the leaves. Ladle the soup into bowls, top with the sautéed apples and remaining grated horseradish. Garnish with marjoram leaves and serve.