Bacon Dumpling Soup

Name: Bacon Dumpling Soup
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 100 g streaky smoked bacon; 6 (à 50 g; from the previous day) Bread roll; 250 ml Milk; 375 g Carrots; 1 large stick of leek (leek; approx. 300 g); 2 Onions; 1 TABLESPOON Butter; 6 Stem(s) Parsley; 2 Eggs (size M); 1 Egg yolk (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 1/4 l Vegetable broth (instant)

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

100 g streaky smoked bacon
6 (à 50 g; from the previous day) Bread roll
250 ml Milk
375 g Carrots
1 large stick of leek (leek; approx. 300 g)
2 Onions
1 TABLESPOON Butter
6 Stem(s) Parsley
2 Eggs (size M)
1 Egg yolk (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 1/4 l Vegetable broth (instant)

Directions

1
Dice the bacon and leave it in a small pan without fat for about 5 minutes at medium heat. Finely dice the bread roll. Heat the milk, pour over the rolls and leave to stand for approx. 30 minutes.
2
Peel and wash the carrots and cut them lengthwise into fine slices. Clean, wash and cut the leek into strips. Peel and finely dice onions. Heat butter and sauté onions. Wash parsley, dab dry and chop finely.
3
Add eggs, egg yolk, diced onion, 3/4 of the bacon cubes and parsley to the rolls. Knead everything well and season with salt and pepper. If the mixture is too dry, add some more milk. Form 8 dumplings and let them simmer in boiling salt water for 10-15 minutes.
4
Bring the stock to the boil, cook the leek and carrots for 4-6 minutes. Season to taste with pepper and a little sugar. Serve broth with vegetables in preheated bowls. Remove the dumplings from the water, drain well and put them into the bowls.
5
Spread the remaining bacon on the dumplings.