Carrot Soup with Bacon And Dill Dumplings

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Carrot Soup with Bacon And Dill Dumplings Ingredients

=== DUMPLINGS ===	1/4 c Heavy cream
4 Bacon strips; cut small	1/2 c Minced fresh dill
1 Onion; finely chopped	=== SOUP ===
1 ts Salt	2 tb Unsalted butter
1 ts Freshly-ground black pepper	1 1/2 Onions; sliced
1 Boned chicken breast - (6	2 ts Salt
Removed; cut into chunks	1/2 ts Freshly-ground black pepper
1/2 ts Ground allspice	4 c Chicken stock
1 lg Potato; peeled, boiled,	3/4 lb Carrots; peeled
And riced -; (abt 3/4 cup)	1 c Milk
1 Egg

Instructions for Carrot Soup with Bacon And Dill Dumplings

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.

Main Ingredient: SoupCuisine: Uncategorized

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