Beetroot Soup with Horseradish Dumplings and Chives

Ingredients

• ½ medium onion, chopped
• 4 large beets (1lb or 460 grams) roasted, peeled and chopped
• 1 tablespoons olive oil
• 1 tablespoon butter
• ½ cup (120ml) white wine
• 1 cup (240ml) chicken stock, plus more to thin soup if necessary
• Sea salt, freshly ground black pepper and nutmeg to taste
• 1-2 teaspoons lemon juice, for seasoning
• Sour cream to garnish

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