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1
Prepare the dumplings: Cook bacon in a skillet over low heat until tender, not crisp.
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2
Add onions, salt, and pepper.
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3
Cook over low heat until onions are soft, about 7 to 10 minutes.
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4
Reserve.
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5
Place chicken in a food processor fitted with the metal blade, along with the allspice, potato and egg.
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6
Process until chicken is ground, about 2 minutes.
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7
Add the cream and process until mixture is thick and sticky.
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8
Stir in the reserved Sauteed onion and bacon, along with the dill.
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9
Place mixture in a bowl, cover, and refrigerate for 30 minutes.
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10
Meanwhile, prepare the soup: Melt butter over medium-low heat in a large stockpot or Dutch oven.
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11
Cook onions with salt and pepper until soft, about 5 minutes.
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12
Add the chicken stock and cook over moderate heat, uncovered, about 15 minutes.
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13
Meanwhile, finely chop carrots in a food processor fitted with the metal blade.
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14
Add carrots to soup.
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15
Bring to a boil, return to a simmer, and cook, uncovered, until the carrots are soft, about 10 minutes.
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16
Puree soup in a blender or food processor until smooth.
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17
Strain back into pot, pressing with the back of a ladle to extract all the juices.
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18
Shape dumplings with 2 oval soup spoons dipped in hot water or with slightly wet hands.
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19
They should be ovals or balls, about 1 1/2-inches in diameter.
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20
Drop dumplings carefully into simmering soup and cook for 5 to 6 minutes or until they float to the surface.
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21
Add milk, bring to a boil and remove from heat.
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22
Serve immediately.
