Lentil Soup with Liver Dumplings
Submitted by plagan
Pureed red lentil soup with bacon and leek, finished with cream and served with poached chicken liver dumplings. A refined European soup with old-world elegance.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minThis lentil soup is a refined, European-style preparation that’s a world apart from the rustic dal you might be used to. Red lentils simmer with sauteed bacon, onion, and leek in chicken bouillon until tender, then get pureed smooth and enriched with heavy cream. The star of the dish, though, is the liver dumplings floating in each bowl.
The dumplings are made from chicken livers pushed through a fine sieve for a smooth, mousse-like consistency, then mixed with butter, egg yolks, and breadcrumbs. A whipped egg white folded in at the end lightens the mixture so the dumplings are delicate rather than dense. They poach in simmering salted water for just five minutes before being added to the hot soup.
Straining the pureed soup through a sieve after blending gives you a velvety, restaurant-quality texture with no grainy bits from the lentil skins.
Chef Tips
- Press the chicken livers through the finest sieve you have. The smoother the liver mixture, the more delicate the dumplings.
- Fold the beaten egg white in gently. Rough stirring deflates the air and you lose the lightness that makes these dumplings special.
- Form the dumplings with two teaspoons dipped in water. The water prevents sticking and gives you smoother shapes.
- Poach in barely simmering water, not a rolling boil. Aggressive bubbling breaks the delicate dumplings apart.
Variations
- Use brown or green lentils for a heartier, earthier soup with more texture.
- Swap chicken livers for calf’s liver for a milder, more traditional Central European flavor.
- Skip the dumplings and serve the cream lentil soup on its own with crusty bread for a simpler meal.
Ingredients
Directions
Sauté the onion and the bacon in the butter, add the leek and the lentils, sauté 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.
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