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Bacon and Sage Dumpling Broth

Here is a meal-in-a-bowl: the tender little dumplings that float in the flavorful pea-laden broth are so rich that nothing more is needed! You know we love anything with bacon, and combining said with fresh breadcrumbs and sage is nothing short of brilliant for a fall supper. Enjoy!

Bacon and Sage Dumpling Broth

For the soup:

1 qt. chicken broth
4 oz. dry white vermouth
5 oz. frozen peas (1 cup)
coarsely chopped flat-leaf parsley
freshly grated Parmesan

For the dumplings:

3-4 oz. bacon, coarsely chopped
4 oz. fresh white breadcrumbs (2¼ cups)
2 oz. vegetable shortening (¼ cup)
about 8 sage leaves, finely chopped (1 tbs.)
3 egg yolks
sea salt and freshly ground black pepper

For the dumplings, place the bacon in the bowl of a food processor and finely chop it. Add the breadcrumbs, shortening, sage, egg yolks, and some seasoning, and whiz until the mixture looks sticky, then add just enough water (1-2 tsp.) for the dough to start to cling together in lumps. Using damp hands, shape the dough into balls the size of a cherry and place on a plate (re-wetting hands as necessary to shape all of the dough). Cover and chill if not cooking them very soon.

To cook the dumplings, bring the broth and vermouth to the boil with a little salt in a large saucepan, then simmer, covered, for 15 minutes. Add the dumplings and poach, over a low heat, for another 10 minutes, adding the peas during the last 2 minutes. (Don’t cook longer or the dumplings will begin to fall apart.) Ladle into bowls and serve scattered with parsley and lots of grated Parmesan.

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