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Carrot Soup with Bacon and Dill Dumplings

4 Bacon strips; cut small squares
1 Onion; finely chopped
1 ts Salt
1 ts Freshly-ground black pepper
1 Boned chicken breast - (6 oz); fat and sinews removed; cut into chunks
1/2 ts Ground allspice
1 lg Potato; peeled, boiled, and riced -; (abt 3/4 cup)
1 Egg
1/4 c Heavy cream
1/2 c Minced fresh dill

2 tb Unsalted butter
1 1/2 Onions; sliced
2 ts Salt
1/2 ts Freshly-ground black pepper
4 c Chicken stock
3/4 lb Carrots; peeled
1 c Milk

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.

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