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Lentil Soup with Liver Dumplings

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Submitted by plagan

YIELD

4 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

Soup
1 1
SMALL SMALL ONIONS
finely chopped
30 3E+1
GRAMS GRAMS BACON
1 ounces, diced
¼ 0.3
EACH EACH LEEKS
diced *
20 2E+1
GRAMS GRAMS BUTTER
0.75 ounces
80 8E+1
GRAMS GRAMS LENTILS, RED (MASOOR DAL)
2.75 ounces
1 1
LITRES LITRES CHICKEN BROTH
2 pints *
½ 118
Liver dumplings
100 1E+2
GRAMS GRAMS CHICKEN LIVERS
3.5 ounces
40 4E+1
GRAMS GRAMS BUTTER
1.5 ounces
80 8E+1
GRAMS GRAMS BREAD CRUMBS
2.75 ounces
2 2
EACH EACH EGG YOLKS *
1 1
EACH EACH EGG WHITES *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 135g (4.8 oz)
Amount per Serving
Calories 471 57% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 17g 83%
Trans Fat 0g
Cholesterol 224mg 75%
Sodium 528mg 22%
Total Carbohydrate 10g 10%
Dietary Fiber 7g 29%
Sugars g
Protein 39g
Vitamin A 88% Vitamin C 5%
Calcium 8% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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