Beetroot and apple soup with herb dumplings recipe
Beetroot meets apple and horseradish to make the most earthy and flavoursome soup. Adding herb dumplings turns it into a satisfying supper.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Blender
- Food processor
- Kitchen scale
- Sifter
- Oven
- Stove
- Saucepan
- Baking sheet
- Chef's knife
- Cutting board
- Grater
- Peeler
- Measuring spoon
- Spoon
- Mixing bowl
- Serving bowl
Ingredients
- 2 tbsp olive oil
- 2 leeks, finely sliced
- 2 garlic cloves, sliced
- 1¼ litres vegetable stock
- 1kg beetroot, peeled and chopped into 1.5cm cubes (see tip)
- 35g fresh horseradish, peeled and finely grated
- ½ small bunch fresh dill
- 1 sweet eating apple, chopped
- Lemon juice to taste
- Crème fraîche to serve
- 150g self-raising flour, plus extra to dust
- ½ tsp fine salt
- 75g cold butter, cubed, plus extra to grease
- ½ small bunch fresh dill, finely chopped, plus sprigs to serve
- ½ small bunch fresh chives, finely chopped
- ½ small bunch fresh parsley, finely chopped
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