Creamy Mangold Soup with Cheese Dumplings

For the soup: rinse and coarsely chop mangold. Peel and dice shallot, garlic and celery. Heat oil in a saucepan and saute onion, garlic and celery until translucent. Add mangold and deglaze pan with broth. Simmer for about 15 minutes on low heat. Puree and add cream, mix well. Add more broth or simmer down to reach desired consistency. Add creme fraiche and season with salt, nutmeg and pepper. 

For the dumplings: combine butter, tomato paste and milk, bring to a boil. Add flour and whisk until mixture becomes solid. Remove from heat and add egg and cheese. Season with salt, pepper and cayenne pepper. With two teaspoons, remove dumplings from the mixture and cook in boiling salted water for 2-3 minutes.