Author Topic: Cream of beetroot soup with horseradish dumplings  (Read 8143 times)

Offline Thermomixer

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Cream of beetroot soup with horseradish dumplings
« on: September 18, 2008, 07:37:37 am »
Name of Recipe: Cream of beetroot soup with horseradish dumplings

Number of People: 6

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 90C 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 100C 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 100C on Speed 3.
 
Pour the soup into plates, add the horseradish dumplings and garnish with some chives.

Photos:

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Tips/Hints:

Adapted/roughly translated from A Tutto Vapore - Full Steam Ahead

Thermomixer in Australia

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Offline UnConundrum

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Re: Cream of beetroot soup with horseradish dumplings
« Reply #1 on: January 21, 2009, 03:21:49 am »
Hmmm, thinking about making this, but...  Seems to me that 80g of semolina won't thicken up in 130g of milk.  Is semolina in Oz the same as in the States, a grainy flour, like fine milled cornmeal?  I use semolina regularly to make pasta but never cooked it.  Does the cooking make it absorb the milk?  I would have thought the liquid would be about 70% the weight of the flour... this seems reversed.

Offline Thermomixer

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Re: Cream of beetroot soup with horseradish dumplings
« Reply #2 on: January 21, 2009, 03:46:59 am »
Having troubles posting, but the recipe was from the italian book, but have checked the Spanish book and quantities are correct.

The semolina will be the same as yours, it should really thicken it as we used to have it for porridge = about 1 Tbsp thickens 250ml milk without any trouble, so I think the amounts will work.
Thermomixer in Australia

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Offline UnConundrum

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Re: Cream of beetroot soup with horseradish dumplings
« Reply #3 on: January 21, 2009, 03:58:45 am »
Well, you're cleaning the mess if it doesn't !

Offline Thermomixer

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Re: Cream of beetroot soup with horseradish dumplings
« Reply #4 on: January 21, 2009, 04:21:31 am »
I'll send the people from Germany who must have written the recipe. ;D ;D ;D ;D

 I'm only the interpretor, and hope that my language skills are not THAT bad.  ;) ;) ;)
Thermomixer in Australia

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http://thermomixmagic.blogspot.com/ - our joint blog in Oz - please feel free to join us.