Creamy horseradish soup accompanied by brioche dumplings.
Recipe for 4 People
Horseradish Foam Soup:
- ½ liter beef broth
- 300 g freshly grated horseradish root
- ¼ liter heavy cream
- 150 g butter
- 40 g flour
- White wine for deglazing
- Ground caraway seeds
- Bay leaf
- Salt
Brioche Dumplings:
- ½ brioche, diced, from Bruckmühle Bakery
- 2 eggs
- 50 g butter
- ¼ liter milk
- Pinch of salt
- Clarified butter for frying
Instructions:
- Horseradish Foam Soup: Sauté the flour in butter until lightly browned, then deglaze with white wine. Add beef broth and heavy cream, stirring well. Incorporate the freshly grated horseradish. Season with ground caraway seeds, salt, and a bay leaf. Adjust the seasoning to taste and finish with a touch of butter.
- Brioche Dumplings: Combine all ingredients to form a dumpling mixture. Shape into small dumplings and fry in clarified butter until golden brown.
- Final Touches: Remove the bay leaf from the soup, blend with an immersion blender to create a foam, and serve with the brioche dumplings.
- Garnish: Decorate with dried meadow herbs and a drizzle of chive oil for a delightful finish.
