Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Carrot Soup with Bacon and Dill Dumplings
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 336
- Total Fat
- 20
- Saturated Fat
- 9
- Carbohydrates
- 22
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 17
- Cholesterol
- 93
- Sodium
- 940
- Total: 2 hr
- Prep: 1 hr
- Cook: 1 hr
Ingredients
Dumplings:
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
Soup:
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
Directions
- 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.