Creamy Beet Soup With Chive And Goat Cheese Dumplings

• 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

1. 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.
2. 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.
3. 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.

butter, olive oil, spanish onion, garlic, sweet paprika, white wine, beets, chicken stock, heavy cream, fresh chives, chive, goat cheese, egg yolks, flour, parmesan cheese, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/35192 (may not work)