Beef Soup with Horseradish Dumplings

Name: Beef Soup with Horseradish Dumplings
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: Serves 6
Ingredients: 15 g (½ oz) semolina; 1 tablespoon finely chopped fresh parsley; 1 small onion, chopped; 25 g (1 oz) butter; salt and pepper; 250 g (8 oz) potatoes; 250 g (8 oz) frozen broad beans, blanched and shelled; salt and pepper; 500 g (1 lb) carrots, sliced thickly; 500 g (1 lb) leeks, sliced thickly; 500 g (1 lb) stewing beef, sliced finely; 1.75 litres (3 pints) beef stock; 2 tablespoons groundnut oil; 50 g (2 oz) butter; 1 tablespoon creamed horseradish; 1 egg yolk; about 25 g (1 oz) plain white flour, sifted

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 15

Appears in

Good Soup Book

By Lindsey Bareham

Published 1997

About

This is a variation on boiled beef and carrots and makes an excellent winter soup-supper. It’s worth shelling the broad beans – under their grey, rubbery skins the beans look like bright green jewels. Don’t be tempted to over-cook them.

Ingredients

For the soup

2 tablespoons groundnut oil
50 g (2 oz) butter

Supper
Winter
Soup

Method

Heat the oil and butter in a frying-pan and quickly sauté the beef until all sides have changed colour. Using a slotted spoon, transfer the beef to a large, heavy pan. Add the beef stock and simmer very gently for 40 minutes.
Meanwhile, make the dumplings. Cook the potatoes until soft and then mash them until smooth. Cook the onion in the butter until soft. Sift t