Dinner ideas

Beetroot cream soup with chive and goat cheese dumplings

These goat's cheese and chive dumplings are fluffy, tasty and perfect for soaking up the last of the creamy beetroot soup.
Beetroot cream soup with goat cheese dumplings


Chive and goat cheese dumplings


1.Heat butter and oil in large saucepan. Add onion and garlic. Cook, stirring, until onion is tender. Add paprika; cook, stirring, until fragrant. Add wine; simmer, uncovered, about 2 minutes or until reduced by half.
2.Add beetroot and stock; bring to the boil. Reduce heat. Simmer, uncovered, stirring occasionally, about 40 minutes or until beetroot softens. Cool 15 minutes.
3.Meanwhile, make dumplings: combine all ingredients in a small bowl, mixing well. Bring a large saucepan of water to the boil. Reduce to a simmer. Drop level tablespoons of dumpling mixture into water. Cook, uncovered, about 5 minutes or until dumplings are cooked through. Using a slotted spoon, remove dumplings; drain on absorbent paper.
4.Blend or process cooled soup, in batches, until smooth. Return soup to same cleaned pan, add cream; stir over medium heat until hot.

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