Carrot Soup With Bacon And Dill Dumplings

Recipe Ingredients

		Dumplings
4		Bacon strips - cut small squares
1		Onion - finely chopped
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1		Boned chicken breast - (6 oz) - fat and sinews
		Removed, cut into chunks
1/2 teaspoon	2.5ml	Ground allspice
1 teaspoon	5ml	Potato - peeled, boiled, (large)
		And riced - (abt 3/4 cup)
1		Egg
1/4 cup	59ml	Heavy cream
1/2 cup	46g / 1.6oz	Minced fresh dill
		Soup
2 tablespoons	30ml	Unsalted butter
1 1/2		Onions - sliced
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
4 cups	948ml	Chicken stock
3/4 lb	340g / 11oz	Carrots - peeled
1 cup	237ml	Milk

Recipe Instructions

Prepare the dumplings: Cook bacon in a skillet over low heat until tender, not crisp. Add onions, salt, and pepper. Cook over low heat until onions are soft, about 7 to 10 minutes. Reserve.

Place chicken in a food processor fitted with the metal blade, along with the allspice, potato and egg. Process until chicken is ground, about 2 minutes. Add the cream and process until mixture is thick and sticky. Stir in the reserved sauteed onion and bacon, along with the dill. Place mixture in a bowl, cover, and refrigerate for 30 minutes.

Meanwhile, prepare the soup: Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onions with salt and pepper until soft, about 5 minutes. Add the chicken stock and cook over moderate heat, uncovered, about 15 minutes.

Meanwhile, finely chop carrots in a food processor fitted with the metal blade. Add carrots to soup. Bring to a boil, return to a simmer, and cook, uncovered, until the carrots are soft, about 10 minutes.

Puree soup in a blender or food processor until smooth. Strain back into pot, pressing with the back of a ladle to extract all the juices. Shape dumplings with 2 oval soup spoons dipped in hot water or with slightly wet hands. They should be ovals or balls, about 1 1/2-inches in diameter. Drop dumplings carefully into simmering soup and cook for 5 to 6 minutes or until they float to the surface. Add milk, bring to a boil and remove from heat. Serve immediately

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B10 broadcast 03-19-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.