Ingredients
For 10 portions
For the soup
250g
QimiQ Classic, chilled
100g
Onion(s), finely chopped
2tsp
Olive oil
1.5litre(s)
Clear vegetable stock
600g
Beetroot(s), peeled
Red wine vinegar
Salt
Cumin
Pepper
2small pinch(es)
Horseradish
1tsp
Sugar
For the dumplings
2
Egg white(s)
1tsp
Wasabi
Salt
Preparation
- For the beetroot soup: fry the onion in oil until soft and douse with half of the stock.
- Add the beetroots, vinegar and seasoning and continue to cook until soft. Blend smooth, season to taste with sugar and add the remaining stock.
- Finish with the cold QimiQ.
- For the dumplings: whisk the egg whites stiff. Add the wasabi and salt and mix well. Form small dumplings with the help of a teaspoon, place in light boiling salt water and allow to draw until light and fluffy.
- Arrange the dumplings in the beetroot soup and serve immediately.
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