Cream Of Lentil Soup Recipe
Ingredients
| Lentils | 2 Cup (16 tbs), dried | |
| Water | 1 Quart | |
| 2 quarts Basic Brown Soup Stock or instant beef broth | ||
| Bacon Slices | 4 , diced | |
| Celery stalks | 4 , chopped | |
| 2 yellow onions, peeled and diced | ||
| 1/2 green sweet bell pepper, diced | ||
| Worcestershire sauce to taste | ||
| Tabasco to taste | ||
| Cream | 2 Cup (16 tbs) | |
| 1 yellow onion, peeled and sliced thin | ||
| 1 tablespoon fresh rosemary or 1/2 tablespoon dried | ||
| Fresh chives or green onion tops | ||
| Dry sherry to taste | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place the lentils, water, and soup stock in a 6- to 8-quart kettle, with lid, and bring to a simmer.
Saute bacon and chopped vegetables until limp, about 6 minutes.
Add to the kettle.
Cover and simmer until the lentils mash easily.
Puree all of this in a food processor or blender, using small batches.
Return to the kettle.
Add the Worcestershire sauce, Tabasco, salt, and pepper to taste.
Stir in the cream and allow to simmer while you prepare the onion and rosemary garnish.
Saute the sliced onion, along with the rosemary and chives, until the onion is tender.
Set aside.
Add the sherry to the soup just before serving.
Garnish with a little pile of the onion and rosemary placed on top of the bowl of soup.
Saute bacon and chopped vegetables until limp, about 6 minutes.
Add to the kettle.
Cover and simmer until the lentils mash easily.
Puree all of this in a food processor or blender, using small batches.
Return to the kettle.
Add the Worcestershire sauce, Tabasco, salt, and pepper to taste.
Stir in the cream and allow to simmer while you prepare the onion and rosemary garnish.
Saute the sliced onion, along with the rosemary and chives, until the onion is tender.
Set aside.
Add the sherry to the soup just before serving.
Garnish with a little pile of the onion and rosemary placed on top of the bowl of soup.
Chef
