Beetroot-celery cream soup with cheese dumplings

Ingredients

Directions

1. 1

   Coarsely chop almonds and walnuts. Melt 10 g butter in a pan, roast almonds and walnuts in it while turning. Remove from the pan. Peel and chop the onion. Peel, wash and chop the celery. Peel and dice the beetroot (it is best to wear disposable gloves). Peel, wash and chop the potatoes

2. 2

   Heat the oil in a pot and fry the onion until transparent. Add the potatoes, celery and beetroot and fry briefly. Sprinkle with brown sugar, season with salt and pepper. Deglaze with stock, bring to the boil, cover and cook over medium heat for about 25 minutes. Then puree finely with a hand blender. Season again with salt, pepper and lemon juice

3. 3

   Meanwhile grate the cheese finely. Bring milk, 30 g butter, 1/2 teaspoon salt and sugar to the boil, turn off the stove. Stir in the semolina and stir until the semolina mass comes off the bottom of the pot as a lump. Remove from the heat, let it cool down a little. Then stir in egg and cheese

4. 4

   Using 2 tablespoons of the semolina mixture, form about 16 large dumplings, dipping the spoons repeatedly in cold water. Heat plenty of water in a large pot, add the dumplings and let them simmer at low heat for 8-10 minutes. Lift them out, let them drip off a little

5. 5

   Wash the chives, shake dry and cut into small rolls. Serve the soup with a dash of crème fraîche and dumplings. Sprinkle with roasted almond-nut mixture and chives