Carrot Soup With Bacon and Dill Dumplings |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Looking at the dill and allspice in the dumplings sounds Scandinavian. :). Ingredients:
4 slices bacon, cut into small squares |
1 onion, finely chopped |
1 teaspoon salt |
1 teaspoon black pepper |
1 chicken breast, boneless and skinless (6 oz) |
1/2 teaspoon ground allspice |
1 large potato, peeled, boiled and riced (about 3/4 cup) |
1 egg |
1/4 cup heavy cream (i subbed half & half) |
1/2 cup fresh dill, minced |
2 tablespoons unsalted butter |
1 1/2 onions, sliced |
2 teaspoons salt |
1/2 teaspoon black pepper |
4 cups chicken stock |
3/4 lb carrot, peeled (about 4 large) |
1 cup milk |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
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