Horseradish Soup with Sweet Potatoes and Mince Dumplings

Preparation (about 25 min):

Strip the onion fat from the intestine, mix well with ground beef, an egg, chopped parsley and a little bit of rubbed thyme. Season with a little salt and pepper. Make small dumplings from the quantity and blanch them in hot clear soup, then drain on kitchen paper.

Sauté onions in hot olive oil until translucent*, add grated horseradish. Add powdered sugar and caramelize lightly. Pour in clear soup, fill with milk, let it bubble gently. Add remaining clear soup and milk.

Mix flour with a little water and fold into soup until it has a nice binding. Add the sweet potatoes, simmer briefly over low heat and set aside. Then stir in the whisked egg-cream alloy, season with salt and pepper to taste.

Fry the dumplings briefly on all sides in hot olive oil, flavor with thyme sprig. Arrange soup in a deep dish, add dumplings and sprinkle with chives.

(*= sauté a little bit, fry briefly – remark of the creator of the recipe)

Our tip: It is best to use fresh herbs for a particularly good aroma!

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