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Add a photoServings: 4
Ingredients
- 1 sm Onion, finely minced
- 30 gm Bacon (1 ounce), diced
- 1/4 x Leek, diced
- 20 gm Butter (0.75 ounce)
- 80 gm Red lentils (2.75 ounce)
- 1 lt Chicken broth (2 pints)
- 1 dl Whipping cream (1/2 c.)
- 100 gm Chicken liver (3.5 ounce)
- 40 gm Butter (1.5 ounce)
- 80 gm Bread crumbs (2.75 ounce)
- 2 x Egg yolks
- 1 x Egg white
Directions
- Saute/fry the onion and the bacon in the butter, add in the leek and the lentils, saute/fry for a moment. Moisten with bouillon, bring to the boil and simmer till the lentils are tender. Meanwhile skin the liver and press through a fine sieve. Beat the butter till smooth, add in the liver and mix well. Stir in egg yolks and bread crumbs, season with salt and pepper. Beat the egg white till stiff, fold into liver mix. In a skillet bring water to a simmer, add in salt. Form dumplings with two tsp. and poach for 5 min. Remove from water and place in a kettle filled with cool water. In a blender liquidize the soup. Strain through a sieve and return to saucepan. Add in the cream and bring to a boil. Correct seasoning, add in the dumplings and reheat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 353g | |
| Recipe makes 4 servings | |
| Calories 344 | |
| Calories from Fat 162 | 47% |
| Total Fat 18.29g | 23% |
| Saturated Fat 9.57g | 38% |
| Trans Fat 0.02g | |
| Cholesterol 124mg | 41% |
| Sodium 710mg | 30% |
| Potassium 530mg | 15% |
| Total Carbs 28.96g | 8% |
| Dietary Fiber 8.3g | 28% |
| Sugars 2.33g | 2% |
| Protein 15.73g | 25% |
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