Soups
Beetroot soup with herb dumplings
- For a thicker soup, add a little beurre manié (5-10 g each of butter and flour, kneaded together in a small bowl) after the blending in step 8, and cook |*2 min/95°C/speed 2
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Details
- Difficulty
- Medium
- Prep
- 35 min
- Active
- 35 min
- Cook
- 70 min
- Total
- 70 min
- Yield
- 6 portions
Find similar recipes
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- Category
- Soups
- Time
- Over 1 hour
- Nutrition
- Under 500 kcal
- Difficulty
- Medium
- mixed fresh herbs
- 10–15 g
- full cream milk
- 200 g
- salt
- 0.8 tsp
- unsalted butter
- 60 g
- coarse semolina
- 150 g
- unsalted butter
- unsalted butter
- egg
- 1
- raw beetroot
- 500 g
- water
- 700 g
- white wine
- 150 g
- Vegetable stock paste
- 2 heaped tsp
- plain flour
- 25 g
- salt
- 0.5–1 tsp
- ground nutmeg
- 2 pinches
- ground black pepper
- 1 pinches
- pouring (whipping) cream
- 100 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 7 g
- Energy
- 1,384.9 kJ
- Calories
- 331 kcal
- Fat
- 17 g
- Fibre
- 4 g
- Carbohydrates
- 30 g
Cooking instructions are available on the original Cookidoo® page.
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