Soak bread in milk and squeeze dry.
Crumble into ground liver.
Add other ingredients.
Add enough flour to make a stiff batter.
Drop dumplings in boiling beef broth.
Cook slow for 20 to 30 minutes, then serve as soup.
You can also add carrots while you are cooking the broth.
Heat milk with margarine. Pour over ingredients and mix together. Chill for about 1 hour. Form balls and drop into boiling beef broth; dumpling will rise to the top when done.
*Use your food processor or hand grinder to grind the liver.
ilk.
Add the onion, liver, parsley, marjoram, lemon zest, salt
Chop parboiled chicken livers very fine.
Combine with bread, egg yolks, butter, parsley, salt, pepper, and flour.
Beat egg whites until stiff; fold into meat mixture.
Shape into 1 1/2 inch meatballs.
Drop them into gently boiling stock.
Simmer 6-8 minutes.
Add additional parsley to stock for garnish.
To make dumplings, saute onion in butter until translucent. Add salt, pepper, bases and marjoram.
Let cool.
In large bowl, place cooled onion mixture, liver, eggs, suet, cracker meal and flour and combine, using paddles.
Shape into dumplings with small scoop and drop into boiling stock.
Garnish with chopped parsley.
Shape mixture into 1 inch meatballs.
Drop into gently simmering stock.
Simmer 5-6 minutes.
Add parsley for garnish.
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
For the fish stock, place all
ith remaining cheese.
Bake for 25 mins, until toothpick inserted
Refrigerate to set.
For the berry soup, place the sugar, 1
b>Recipe #488671, 4 tablespoons unsalted butter (or 5 tablespoons for a richer soup
he oil in a large soup pot, then saute the onions
quart Dutch oven or soup kettle.
Cover and bring
In a medium soup pot, saute the onions and
and saute, while stirring occasionally, for 3-4 minutes or until
In crock pot, sprinkle beef with dry onion soup mix.
Pour hot water over meat.
Stir in carrots, celery and tomato.
Cover and cook on low 4-6 hours or until meat is tender.
Turn control to high.
In a small bowl, combine biscuit mix with parsley.
Stir in milk with fork until mixture is moistened.
Drop dumpling mixture into crock pot with a teaspoon.
Cover and cook on high for 30 minutes.
Stir in tofu mixture. Knead for 1 minute, form into 1
In a large soup pot, put chicken pieces, broth,
Cook all ingredients until tender.
Add cooked chicken.
When mixture boils, add dumpling batter which has been made from Jiffy mix.
Follow recipe on box for dumplings.
Drop by teaspoon into soup.
Cover and cook 10 minutes.