Lentil Soup with Liver Dumplings

Instructions

1. 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. 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. 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. 4

   Blend the lentil soup until smooth. Strain through a sieve and return to saucepan. Add cream and bring to a boil.

5. 5

   Correct seasoning, add the poached dumplings, reheat gently, and serve.