- 4 strips bacon, cut in small squares
- 1 onion, finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 (6 ounce) boned chicken breast, fat and sinews removed, cut into chunks
- 1/2 teaspoon ground allspice
- 1 large potato, peeled, boiled, riced (about 3/4 cup)
- 1 egg
- 1/4 cup heavy cream
- 1/2 cup minced fresh dill
- 2 tablespoons unsalted butter
- 1 1/2 onions, sliced
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 4 cups chicken stock
- 3/4 pound carrots, peeled (about 4 large)
- 1 cup milk
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