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 full cream milk; ¾ tsp salt; 60 g unsalted butter; 150 g coarse semolina; unsalted butter; 1 egg; 500 g raw beetroot; 700 g water; 150 g white wine; 2 heaped tsp Vegetable stock paste; 25 g plain flour; ½ - 1 tsp salt; 2 pinches ground nutmeg; 1 pinch ground black pepper; 100 g pouring (whipping) cream

3.8 13 évaluations

Préparation 35min

Total 1h 10min

6 portions

Ingrédients

Herb dumplings

mixed fresh herbs (e.g. basil, flat-leaf parsley, coriander, sage, chervil), leaves only
10 - 15 g
full cream milk
200 g
salt
¾ tsp
ground nutmeg (optionnel)
¼ tsp
unsalted butter cut into pieces
60 g
coarse semolina
150 g
unsalted butter for greasing
egg
1

Beetroot soup

raw beetroot peeled, cut into pieces
500 g
500 g canned beetroot, peeled, cut into pieces
water
700 g
white wine
150 g
Vegetable stock paste (refer to the recipe in The Basic Cookbook)
2 heaped tsp
plain flour
25 g
salt
½ - 1 tsp
ground nutmeg
2 pinches
ground black pepper
1 pinch
pouring (whipping) cream
100 g
white wine vinegar (optionnel)
1 tbsp