Ingredients
For 10 portions
For the soup
250g
QimiQ Cream Base
100g
Onion(s), finely chopped
2tsp
Olive oil
1.5litre(s)
Clear vegetable stock
600g
Beetroot(s), peeled
1dash of
Red wine vinegar
1pinch(es)
Salt
1pinch(es)
Cumin
1pinch(es)
Pepper
2small pinch(es)
Horseradish
1tsp
Sugar
For the dumplings
2
Egg white(s)
1tsp
Wasabi
1pinch(es)
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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