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Brown Lentil And Potato Soup Recipe
|Dried brown lentils||1 Cup (16 tbs)|
|Beef stock||6 Cup (96 tbs)|
|Salt pork||1⁄4 Pound, diced|
|Diced carrot||1⁄2 Cup (8 tbs)|
|Diced onion||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Orange||1 , quartered|
|Thyme sprig||1 Small|
|Black peppercorns||6 , lightly crushed|
|Potatoes||2 , scrubbed and diced|
|Butter/Rendered pork / beef fat / combination||2 Tablespoon|
|Rice flour||2 Tablespoon|
|Dry sherry||30 Milliliter|
|Sour cream||1⁄2 Cup (8 tbs)|
|Slivered green onions||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2531 Calories from Fat 1289
% Daily Value*
Total Fat 144 g221.9%
Saturated Fat 62.9 g314.3%
Trans Fat 0 g
Cholesterol 221.8 mg
Sodium 5869.8 mg244.6%
Total Carbohydrates 237 g79%
Dietary Fiber 20.2 g80.8%
Sugars 38.8 g
Protein 87 g174.5%
Vitamin A 299.3% Vitamin C 306.2%
Calcium 50.9% Iron 57.9%
*Based on a 2000 Calorie diet
Cover, bring to boil, lower heat and simmer 30 minutes.
Add potatoes and simmer 15 minutes.
Discard bouquet garni.
Melt butter until bubbly, sprinkle with flour, and cook, stirring, 3 minutes.
Gradually add soup and cook, stirring, until slightly thickened.
Put 1/2 tablespoon dry sherry in each bowl and ladle in soup.
Top with several dollops of sour cream and a sprinkling of green onions.