I found this on the Food Network's website under Scandinavian recipes. Looking at the dill and allspice in the dumplings sounds Scandinavian. :)
- 4 slices bacon, cut into small squares
- 1 onion, finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 chicken breast, boneless and skinless (6 oz)
- 1⁄2 teaspoon ground allspice
- 1 large potato, peeled, boiled and riced (about 3/4 cup)
- 1 egg
- 1⁄4 cup heavy cream (I subbed half & half)
- 1⁄2 cup fresh dill, minced
- 2 tablespoons unsalted butter
- 1 1⁄2 onions, sliced
- 2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 4 cups chicken stock
- 3⁄4 lb carrot, peeled (about 4 large)
- 1 cup milk
- Prepare the dumplings: Cook bacon in a skillet over low heat until tender, not crisp. Add onions, salt, and pepper. Cook over low heat until onions are soft, about 7 to 10 minutes. Reserve.
- Place chicken in a food processor fitted with the metal blade, along with the allspice, potato and egg. Process until chicken is ground, about 2 minutes. Add the cream and process until mixture is thick and sticky. Stir in the reserved Sauteed onion and bacon, along with the dill. Place mixture in a bowl, cover, and refrigerate for 30 minutes.
- Meanwhile, prepare the soup: Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onions with salt and pepper until soft, about 5 minutes.
- Add the chicken stock and cook over moderate heat, uncovered, about 15 minutes. Meanwhile, finely chop carrots in a food processor fitted with the metal blade. Add carrots to soup. Bring to a boil, return to a simmer, and cook, uncovered, until the carrots are soft, about 10 minutes.
- Puree soup in a blender or food processor until smooth. Strain back into pot, pressing with the back of a ladle to extract all the juices. Shape dumplings with 2 oval soup spoons dipped in hot water or with slightly wet hands. They should be ovals or balls, about 1 1/2-inches in diameter. Drop dumplings carefully into simmering soup and cook for 5 to 6 minutes or until they float to the surface. Add milk, bring to a boil and remove from heat. Serve immediately.
Very nice soup. I'm glad I decreased the amount of allspice, as I believe it would have overpowered the dumpling. I used my mini ice cream scoop to form the dumplings. Made for Summer Photo Tag game 2012. :)
wow this soup is wicked awesome , its a pretty soup that tastes wonder ful everyone should try this its gluten free and the meatballs wonderful i would make them a little smaller next time but thats me cook the carrots then blend saves a step, mine wasnt completely smooth but the taste was to die for zaar tour 6