Beetroot Soup, Horseradish Dumplings

Beetroot Soup, Horseradish Dumplings

4.2 13 évaluations

Préparation 40min

Total 1h 15min

8 portions

Ingrédients

Soup

olive oil
125 g
red onion quartered (approx. 120 g)
1
celery stalk cut in small pieces (approx. 50 g)
1
garlic cloves
2
beetroots small, roasted then peeled, cut in pieces (3-4 cm)
900 g
liquid chicken stock strong-flavoured, hot
750 g
double cream
150 g
unsalted butter
50 g
fine sea salt
2 tsp
ground black pepper to taste

Dumplings

fresh horseradish sliced (1 cm)
10 g
ricotta cheese drained
225 g
pasta flour plus extra for dusting
200 g
egg yolks from medium eggs
2
orange finely grated zest only
½
olive oil for greasing
water for steaming, plus extra for mixing
500 g
sour cream
200 g
creamed horseradish or horseradish relish
40 g
fine sea salt to taste
ground black pepper to taste

Niveau

facile

Infos nut. par 1 portion

Protides 20 g

Calories 2650 kJ / 638 kcal

Lipides 47 g

Glucides 31 g

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Également présenté dans

DAVID EVERITT - MATTHIAS 10 Recettes
Royaume-Uni et Irlande

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