Beetroot Soup with Horseradish Dumplings and Chives

The earthy flavors of the vibrant beetroot soup are perfectly punctuated by spicy horseradish dumplings. By Patty Price Print Description The earthy flavors of the vibrant beetroot soup are perfectly punctuated by spicy horseradish dumplings. for the soup 1/2 medium onion, chopped 4 large beets (1lb or 460 grams) roasted, peeled and chopped 1 tablespoons olive oil 1 tablespoon butter 1/2 cup (120ml) white wine 1 cup (240ml) chicken stock, plus more to thin soup if necessary Sea salt, freshly ground black pepper and nutmeg to taste 1–2 teaspoons lemon juice, for seasoning Sour cream to garnish for the dumplings 1/2 cup (120ml) milk 3 tablespoons (40g) butter 1/2 teaspoon sea salt 1/8 teaspoon ground white pepper 1 pinch nutmeg 1/2 cup (80g) semolina 2–3 tablespoons (40g) prepared horseradish 1 egg 1 small bunch chives, minced- set aside a few longer pieces to use as garnish Cook Mode Prevent your screen from going dark for the soup Heat the oil and butter in a large soup pot, add the chopped onions. On a medium high heat, sweat the onion for 3 minutes, then add the chopped beets, continue to cook and stir for 3 more minutes. Add the white wine and simmer for a few minutes to reduce, add the chicken stock, season the soup and continue to simmer for 3-5 minutes to slightly reduce liquid. Remove from heat, blend the soup (blender or immersion blender) and check seasonings. Place back in soup pot and set aside. for the dumplings In a medium sauce pan on high heat bring the milk, butter and seasonings to a boil. Whisk in the semolina and horseradish, cook and stir until the dough is firm (1-2 minutes). Remove from heat, continue stirring mixture to cool. Stir in egg and chives. Form into small 1″ size dumplings, place on tray. Bring a medium saucepan filled with salted water to a boil, add the dumplings and simmer until they rise to the top (about 10 minutes). Ladle the hot soup into bowls with dumplings placed on top, garnish with sour cream and chives. Prep Time: 20 minsCook Time: 20 minsCategory: Soup Patty Price Patty Price is a former assistant pastry chef at Bizou (currently CoCo500) who was previously recognized for her signature dessert by The New York Times. She also spent time learning classic French cooking techniques at a three-star Michelin restaurant in France which she incorporates into her personal food blog, Patty’s Food. Inspired by the diversity of seasonal vegetables, fruits and herbs available locally in the San Francisco Bay Area, Patty hopes to inspire her readers to cook seasonally and try new recipes.

Beetroot Soup with Horseradish Dumplings and Chives