Recipe - Lentil Soup With Liver Dumplings

SOUP
1 small Onion, finely chopped
30 g Bacon (1 oz), minced
One fourth Leek, minced
20 g Butter (0.75 oz)
80 g Red lentils (2.75 oz)
1 l Chicken broth (2 pints)
1 dl Whipping cream (One half cup)

LIVER DUMPLINGS
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini