Lentil soup with liver dumplings
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion, finely chopped |
| 30 | grams | Bacon (1 oz), diced |
| ¼ | Leek, diced | |
| 20 | grams | Butter (0.75 oz) |
| 100 | grams | Chicken liver (3.5 oz) |
| 40 | grams | Butter (1.5 oz) |
| 80 | grams | Bread crumbs (2.75 oz) |
| 80 | grams | Red lentils (2.75 oz) |
| 1 | litre | Chicken broth (2 pints) |
| 1 | decilitre | Whipping cream (1/2 cup) |
| 2 | Egg yolks | |
| 1 | Egg white | |
Directions
SOUP
LIVER DUMPLINGS
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 From: Rene Gagnaux Submitted By HELEN PEAGRAM On 11-05-95