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Bacon dumpling soup

Freezing Suitable: add dumplings to stock after thawing
Overall timing 2 3/4 hours

ingredients

serves 4
12 oz (350 g) Stale white bread
1 1/4 cups Milk
2 oz (50 g) Lean bacon rashers
1 oz (25 g) Butter
1 Onion
1 Garlic clove
1 tbsp Chopped parsley
1/4 tsp Dried marjoram
Salt and pepper
3 Eggs
4 oz (125 g) Self-raising flour
2 pints (1.1 litres) Stock

method

1. Remove crusts from bread, then soak in milk for 2 hours. Derind and chop bacon. Fry in butter till crisp.

2. Peel and finely chop onion. Peel and crush garlic. Put both into bowl with bread, bacon, parsley and marjoram. Season and add eggs. Mix together well. Sift in flour and stir until absorbed.

3. Heat the stock in a large saucepan. Make the bacon mixture into 1 inch (2.5 cm) balls and roll them in a little flour so they don't fall apart when cooking. Add the dumplings to the stock and simmer for 15 minutes. Serve hot.

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