Categories: Soups
Servings: 4
MMMMM-------------------------------SOUP------------------------------------
1 sm Onion, finely chopped
30 g Bacon (1 oz), diced
1/4 Leek, diced
20 g Butter (0.75 oz)
80 g Red lentils (2.75 oz)
1 l Chicken broth (2 pints)
1 dl Whipping cream (1/2 cup)
MMMMM-------------------------LIVER DUMPLINGS------------------------------
100 g Chicken liver (3.5 oz)
40 g Butter (1.5 oz)
80 g Bread crumbs (2.75 oz)
2 Egg yolks
1 Egg white
Saute the onion and the bacon in the butter, add the leek and the lentils,
saute for a moment. Moisten with bouillon, bring to the boil and simmer
until the lentils are tender.
Meanwhile skin the liver and press through a fine sieve. Beat the butter
until smooth, add the liver and mix well. Stir in egg yolks and bread
crumbs, season with salt and pepper. Beat the egg white until stiff, fold
into liver mixture.
In a skillet bring water to a simmer, add salt. Form dumplings with two
teaspoons and poach for 5 minutes. Remove from water and place in a kettle
filled with cold water.
In a blender liquidize the soup. Strain through a sieve and return to
saucepan. Add the cream and bring to a boil. Correct seasoning, add the
dumplings and reheat.
From: P.Buehrer, The new swiss cuisine, Medon-Verlag, Luzern, ISBN
3-906994-06-6
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