miercuri, 15 iunie 2016

Rote-Bete-Sellerie-Suppe mit Grießnockerln

Another day, another soup :D

1 tablespoon walnuts, 1 onion, 500 g beetroots, 500 g celery, 150g floury potatoes, 1 tsp oil, brown sugar, salt, pepper, nutmeg, 2 tablespoons vegetable stock (instant), 30 g hard cheese, 1 tablespoon butter, 125 g semolina, 1 egg, 1-2 tbsp lemon juice, 1/2 bunch of chives, 4 tsp crème fraîche

Coarsely chop walnuts. Roast them in a frying pan, remove. Peel and dice the onion. Peel and coarsely chop the beetroot. Peel and wash the celery and the potatoes, dice into small cubes.
Heat oil in a large saucepan. Braise the onion until soft. Add the beetroot, celery and potatoes and cook briefly. Sprinkle with 1 tsp sugar and caramelise briefly. Season with salt and pepper. Deglaze with 1 1/4 liters of water, stir and boil the broth. Cover and cook about 25 minutes over medium heat.
Meanwhile, for the dumplings grate finely the cheese. Bring to boil 1/4 liter of water, butter, 1/2 teaspoon salt and 1 pinch nutmeg. Stir in the semolina with a wooden spoon until you obtain a thick cream. Remove from heat, allow to cool slightly. Then stir in egg and cheese. 
Puree with a blender the soup, add the dumplings and boil over, serve with walnuts sprinkles.

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