Beet Soup with Horseradish Gnocchi

For the beet soup with horseradish gnocchi, peel and dice the beet and celeriac. Sauté finely chopped onion in olive oil.

Add diced beets and celery, pour in soup, add spices and cook beets until tender. Remove bay leaf from beets, add whipped cream and puree with hand blender and season again.

For the horseradish dumplings, cream soft butter with egg yolks until fluffy, beat egg whites until stiff. Add beaten egg whites, flour, grated horseradish, salt and pepper to the yolk mixture.

Form dumplings from the mixture, place them in boiling salted water and let them stand for 10 minutes. Serve the beet soup with horseradish dumplings immediately.

Preparation Tip:

If you would like to make the beet soup with horseradish gnocchi even leaner, omit the whipped cream and serve the soup with just a dollop of crème fraîche on top.

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