Beetroot Soup with Herb Dumplings

Name: Beetroot Soup with Herb Dumplings
Prep time: 35 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6 portions
Ingredients: 10 - 15 g mixed fresh herbs; 200 g milk; 60 g butter; ¾ tsp salt; 150 g semolina; 1 egg; 500 g raw beetroots; 700 g water; 150 g white wine; 2 heaped tsp vegetable stock paste, homemade; 25 g plain flour; ½ - 1 tsp salt; 2 pinches ground nutmeg; 1 pinch ground black pepper; 100 g double cream

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Niveau moyen

Temps de préparation 35min

Temps total 1h 10min

Nombre de portions 6 portions

Ingrédients

10 - 15 g mixed fresh herbs (e.g. basil, parsley, wild garlic, chervil, mixed soft-leaf herbs), leaves only
200 g milk
60 g butter, plus extra for greasing
¾ tsp salt
¼ tsp ground nutmeg (optionnel)
150 g semolina
1 egg

500 g raw beetroots, peeled, cut in pieces
ou 500 g cooked beetroots, cut in pieces
700 g water
150 g white wine
2 heaped tsp vegetable stock paste, homemade
ou 2 vegetable stock cubes (for 0.5 l each)
25 g plain flour
½ - 1 tsp salt, to taste
2 pinches ground nutmeg
1 pinch ground black pepper
100 g double cream
1 Tbsp white wine vinegar (optionnel)

Infos nut.: par 1 portion
Calories: 1386 kJ / 331 kcal
Protides: 7 g
Glucides: 30 g
Lipides: 17 g
Fibre: 4 g