Carrot Soup With Bacon And Dill Dumplings
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Dutch | Tamwt01 | 4 | Servings |
INGREDIENTS
| === DUMPLINGS === | ||
| 4 | Bacon strips, cut small | |
| squares | ||
| 1 | Onion, finely chopped | |
| 1 | t | Salt |
| 1 | t | Freshly-ground black pepper |
| 1 | Boned chicken breast -, 6 | |
| oz fat and sinews | ||
| Removed, cut into chunks | ||
| 1/2 | t | Ground allspice |
| 1 | Potato, peeled boiled | |
| And riced -, abt 3/4 cup | ||
| 1 | Egg | |
| 1/4 | c | Heavy cream |
| 1/2 | c | Minced fresh dill |
| === SOUP === | ||
| 2 | T | Unsalted butter |
| 1 1/2 | Onions, sliced | |
| 2 | t | Salt |
| 1/2 | t | Freshly-ground black pepper |
| 4 | c | Chicken stock |
| 3/4 | lb | Carrots, peeled |
| 1 | c | Milk |
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. Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-11-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 808
Calories From Fat: 448
Total Fat: 50.5g
Cholesterol: 204.9mg
Sodium: 2662.4mg
Potassium: 1616.7mg
Carbohydrates: 44.4g
Fiber: 8.2g
Sugar: 14.7g
Protein: 49.6g