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

Related recipes