Name: Beetroot cream soup with chive and goat cheese dumplings
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: Soup; 30 gram butter; 1 tablespoon olive oil; 1 large brown onion, chopped coarsely; 2 clove garlic, crushed; 1 teaspoon sweet paprika; 1/2 cup (125ml) dry white wine; 5 medium beetroots, trimmed, peeled, chopped coarsely; 4 cup (1l) chicken stock; 3/4 cup (180ml) cream; 2 tablespoon coarsely chopped fresh chives; Chive and goat cheese dumplings; 110 gram goat cheese, crumbled; 2 egg yolks; 1/3 cup self-raising flour; 1/3 cup finely grated parmesan cheese; 1 tablespoon finely chopped fresh chives

Beetroot cream soup with chive and goat cheese dumplings

These goat's cheese and chive dumplings are fluffy, tasty and perfect for soaking up the last of the creamy beetroot soup.

Beetroot cream soup with goat cheese dumplings

Ingredients

Soup

30 gram butter

1 tablespoon olive oil

1 large brown onion, chopped coarsely

2 clove garlic, crushed

1 teaspoon sweet paprika

1/2 cup (125ml) dry white wine

5 medium beetroots, trimmed, peeled, chopped coarsely

4 cup (1l) chicken stock

3/4 cup (180ml) cream

2 tablespoon coarsely chopped fresh chives

Chive and goat cheese dumplings

110 gram goat cheese, crumbled

2 egg yolks

1/3 cup self-raising flour

1/3 cup finely grated parmesan cheese

1 tablespoon finely chopped fresh chives

Method

1.Heat butter and oil in large saucepan. Add onion and garlic. Cook, stirring, until onion is tender. Add paprika; cook, stirring, until fragrant. Add wine; simmer, uncovered, about 2 minutes or until reduced by half.

2.Add beetroot and stock; bring to the boil. Reduce heat. Simmer, uncovered, stirring occasionally, about 40 minutes or until beetroot softens. Cool 15 minutes.

3.Meanwhile, make dumplings: combine all ingredients in a small bowl, mixing well. Bring a large saucepan of water to the boil. Reduce to a simmer. Drop level tablespoons of dumpling mixture into water. Cook, uncovered, about 5 minutes or until dumplings are cooked through. Using a slotted spoon, remove dumplings; drain on absorbent paper.

4.Blend or process cooled soup, in batches, until smooth. Return soup to same cleaned pan, add cream; stir over medium heat until hot.

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