Ingredients Jump to Instructions ↓

  1. 4 Bacon strips - cut small squares

  2. 1 Onion - finely chopped

  3. 1 teaspoon 5ml Salt

  4. 1 teaspoon 5ml Freshly-ground black pepper

  5. 1 Boned chicken breast - (6 oz) - fat and sinews Removed, cut into chunks

  6. 1/2 teaspoon 2 1/2ml Ground allspice

  7. 1 teaspoon 5ml Potato - peeled, boiled, (large) And riced - (abt 3/4 cup)

  8. 1 Egg

  9. 1/4 cup 59ml Heavy cream

  10. 1/2 cup 46g / 1.6oz Minced fresh dill Soup

  11. 2 tablespoons 30ml Unsalted butter

  12. 1 1/2 Onions - sliced

  13. 2 teaspoons 10ml Salt

  14. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  15. 4 cups 948ml Chicken stock

  16. 3/4 lb 340g / 11oz Carrots - peeled

  17. 1 cup 237ml Milk

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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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