Green Lentil And Bacon Soup
|Butter||1 Ounce (25 Gram)|
|Rindless smoked lean bacon||4 Ounce, finely chopped (125 Gram)|
|Garlic||1 Clove (5 gm), finely chopped|
|Onion||1 , finely chopped|
|Lentils||14 Ounce, drained, rinsed (425 Gram)|
|Celery stick||1 , sliced|
|Carrot||1 Large, diced|
|Thyme sprig/1/4 teaspoon dried thyme||1|
|Chicken stock||2 Pint (2 Liters)|
|Water||1 1⁄2 Pint (900 Milliliter)|
1. Melt the butter in a large saucepan. Add the bacon, garlic and onion and cook over a moderate to high heat for 5 minutes, stirring constantly.
2. Lower the heat and add the lentils, celery, carrot, parsley, thyme and bay leaf to the pan. Pour in the stock and the measured water. Bring the mixture to the boil, skimming off the scum as it rises to the surface with a slotted spoon. Add the lemon slice.
3. Lower the heat, cover and simmer for 55-60 minutes, stirring occasionally. If the soup is too thick, stir in a little more water. Carefully remove and discard the parsley and thyme sprigs, bay leaf and lemon slice. Add salt and pepper to taste if necessary.
4. Measure 600 ml (1 pint) of the soup and puree it in a blender or food processor until smooth. Return the puree to the soup, stir well and cook over a moderate heat for 5 minutes.