Creamy Beet Soup With Chive And Goat Cheese Dumplings - cooking recipe

Ingredients

2 tbsp butter
1 tbsp olive oil
1 None large Spanish onion, coarsely chopped
2 cloves garlic, minced
1 tsp sweet paprika
1/2 cup dry white wine
5 None medium beets, trimmed, peeled, coarsely chopped
4 cups chicken stock
2/3 cup heavy cream
2 tbsp coarsely chopped fresh chives
-1 None Chive and Goat Cheese Dumplings
4 oz goat cheese, crumbled
2 None large egg yolks
1/3 cup self-rising flour
1 oz finely grated Parmesan cheese
1 tbsp finely chopped fresh chives

Preparation

Heat butter and oil in a large saucepan over medium heat. Sweat onion and garlic, stirring, until onion is tender. Add paprika and cook, stirring, until fragrant. Add wine and simmer for 2 mins, or until reduced by 1/2. Add beets and stock. Bring to a boil then reduce heat and simmer, stirring occasionally, for 40 mins, or until beets soften. Let cool for 15 mins.
Meanwhile, to make the dumplings, combine all ingredients in a small bowl and mix to combine. Bring a large saucepan of water to a boil then reduce to a simmer. Drop level tablespoons of dumpling mixture into water. Cook for 5 mins, or until cooked through. Using a slotted spoon, remove dumplings and drain on paper towels.
Blend or process cooled soup until smooth. Return to a clean pan and add cream. Stir over medium heat until hot. Serve soup with dumplings.