Cream of beetroot soup with horseradish dumplings

Adapted/roughly translated from "A Tutto Vapore"

Cream of beetroot soup with horseradish dumplings

Ingredients:

Horseradish Gnocchi:
130 g milk
40 g butter, more as needed
1/2 tsp salt
1/4 tsp nutmeg
80 g semolina
60 g horseradish, ready to use
1 Tbsp chives, fresh, chopped
1 egg (60g)

For the soup:
500 g beetroot, peeled
600 g vegetable stock
200 g white wine
20 g flour
1 Tbsp wine vinegar
1/4 tsp salt
2 pinch nutmeg
1 pinch pepper
130 g cream
1 tsp lemon juice

Preparation:

For horseradish dumplings:

Start by oiling the tray and container of the Varoma.

Put milk, butter, salt and nutmeg in the TM bowl and cook for 2 minutes at 90°C on Speed 1. Add the semolina, horseradish and chives and mix for 10 seconds on speed 4, then, cook for 2 minutes and 30 seconds at 100°C on Speed 3. Add the egg and stir for 10 seconds on Speed 3.

Prepare small dumplings with wet hands (about 18 pieces) and place them in the oiled container and tray of the Varoma.

For the soup:

Place beetroot into the TM bowl and chop for 3 seconds on Speed 6.
Add Stock, wine, flour, vinegar and spices. Mix for 5 seconds on Speed 3. Position the Varoma and cook for 20 minutes at Varoma temperature on Speed 2.

Remove the Varoma and set it aside. Replace the Measuring Cup and mix for 25 seconds on Speed 6-7. Add the cream and lemon juice and cook for 3 minutes at 100°C on Speed 3.

Pour the soup into plates, add the horseradish dumplings and garnish with some chives.

Originally posted here at the Thermomix Forum