Lentil Soup with Liver Dumplings
A refined Swiss red lentil soup with silky liver dumplings — a delicate recipe from The New Swiss Cuisine by P. Buehrer.
Ingredients
- 1 small onion, finely chopped
- 1 oz bacon, diced
- 0.3 leek, diced
- 0.8 oz butter
- 2 0.8 oz red lentils
- 2 pint chicken broth
- 0.5 cup whipping cream
- 3 0.5 oz chicken liver
- 1 0.5 oz butter (for dumplings)
- 2 0.8 oz bread crumbs
- 2 egg yolks
- 1 egg white
- 1 tsp salt and pepper to taste
Instructions
- 1
Sauté onion and bacon in butter. Add leek and lentils; sauté for a moment. Moisten with chicken broth, bring to a boil, and simmer until lentils are tender.
- 2
For dumplings: skin the liver and press through a fine sieve. Beat butter until smooth, add liver and mix well. Stir in egg yolks and bread crumbs; season with salt and pepper. Beat egg white until stiff and fold into liver mixture.
- 3
In a skillet, bring salted water to a simmer. Form dumplings with two teaspoons and poach for 5 minutes. Remove and place in cold water.
- 4
Blend the lentil soup until smooth. Strain through a sieve and return to saucepan. Add cream and bring to a boil.
- 5
Correct seasoning, add the poached dumplings, reheat gently, and serve.