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Print this Recipe    Lentil 02

Lentil Soup with Liver Dumplings
Servings: 4

1 sm onion, finely chopped
30 g bacon (1 oz), diced
1/4 leek, diced
20 g butter (0.75 oz)
80 g red lentils (2.75 oz)
1 l chicken broth (2 pints)
1 dl whipping cream (1/2 cup)

100 g chicken liver (3.5 oz)
40 g butter (1.5 oz)
80 g bread crumbs (2.75 oz)
2 egg yolks
1 egg white

Saute 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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