Try this Lentil Soup with Liver Dumplings recipe, or contribute your own.
Suggest a better descriptionSaute 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.
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Serving Size: 1 Serving (731g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 220 | ||
Calories from Fat: 163 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.1g | 24 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 839.1mg | 258 % | |
Sodium 46.3mg | 2 % | |
Potassium 87.6mg | 2 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.5g | ||
Protein 11.7g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 220
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