Beetroot Soup with Herb Dumplings

Herb Dumplings

• 10 - 15 g mixed fresh herbs (e.g. basil, parsley, wild garlic, chervil, mixed soft-leaf herbs), leaves only
• 200 g milk
• 60 g butter, plus extra for greasing
• ¾ tsp salt
• ¼ tsp ground nutmeg (optional)
• 150 g semolina
• 1 egg

Beetroot Soup

• 500 g raw beetroots, peeled, cut in pieces
  or 500 g cooked beetroots, cut in pieces
• 700 g water
• 150 g white wine
• 2 heaped tsp vegetable stock paste, homemade
  or 2 vegetable stock cubes (for 0.5 l each)
• 25 g plain flour
• ½ - 1 tsp salt, to taste
• 2 pinches ground nutmeg
• 1 pinch ground black pepper
• 100 g double cream
• 1 Tbsp white wine vinegar (optional)