Beetroot Soup, Horseradish Dumplings

Soup

• 125 g olive oil
• 1 red onion, quartered (approx. 120 g)
• 1 celery stalk, cut in small pieces (approx. 50 g)
• 2 garlic cloves
• 900 g beetroots, small, roasted then peeled, cut in pieces (3-4 cm)
• 750 g liquid chicken stock, strong-flavoured, hot
• 150 g double cream
• 50 g unsalted butter
• 2 tsp fine sea salt
• ground black pepper, to taste

Dumplings

• 10 g fresh horseradish, sliced (1 cm)
• 225 g ricotta cheese, drained
• 200 g pasta flour, plus extra for dusting
• 2 egg yolks, from medium eggs
• ½ orange, finely grated zest only
• olive oil, for greasing
• 500 g water, for steaming, plus extra for mixing
• 200 g sour cream
• 40 g creamed horseradish or horseradish relish
• fine sea salt, to taste
• ground black pepper, to taste