Cream Of Lentil Soup Recipe
Ingredients
| Cloves | 2 | |
| Onion | 1 | |
| Lentils | 1 Cup (16 tbs) | |
| Water | 1 Quart | |
| Ham bone | 1 | |
| Celery with leaves -1/2 cup, chopped | ||
| Carrot | 1 | |
| Potato | 1 | |
| Milk | 3 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Cayenne | 1/2 Teaspoon | |
| Well-seasoned salami -4 ounces, chopped | ||
Directions
MAKING
1. Tuck cloves halfway into onion.
2. Take a pot and add lentils, water, ham bone, celery with leaves, carrot and potato and boil the mixture. Cover and cook over low heat for next 2 ½ hours until the lentils are soft.
3. Take out ham bones and cloves and blend the vegetables and lentils in food processor.
4. Add the pureed mixture to the pot, and stir in salt, milk, and cayenne and cook over low heat for next 15 minutes, without boiling the mixture.
SERVING
5. Serve the cream of lentil soup after topping with cilantro.
1. Tuck cloves halfway into onion.
2. Take a pot and add lentils, water, ham bone, celery with leaves, carrot and potato and boil the mixture. Cover and cook over low heat for next 2 ½ hours until the lentils are soft.
3. Take out ham bones and cloves and blend the vegetables and lentils in food processor.
4. Add the pureed mixture to the pot, and stir in salt, milk, and cayenne and cook over low heat for next 15 minutes, without boiling the mixture.
SERVING
5. Serve the cream of lentil soup after topping with cilantro.
Chef
