Cabbage and Green Lentil Soup with Bacon and Sherry
|Onion||1 Medium, chopped|
|Garlic||4 Clove (20 gm), sliced|
|Olive oil||1 Tablespoon|
|Smoked bacon/Smoked ham / pancetta||3 Ounce (75 Gram)|
|Mushrooms||4 Ounce, chopped (100 Gram)|
|Lentils||4 Ounce (100 Gram Of Either Brown Or Green Variety)|
|Red wine||6 Ounce (In A Wine Glass)|
|Medium sherry||2 Tablespoon|
|Green cabbage||8 Ounce, shredded (225 Gram, Dark Variety)|
|Worcestershire sauce||1 Tablespoon|
Cook the onion and garlic slowly in the oil in a heavy-based pan.
A good 10 minutes over a low heat should leave the onion soft, golden and translucent.
Stir in the chopped bacon and mushrooms and cover with a lid.
Leave to cook for 1.0 minutes or until the bacon fat has coloured a little and the mushrooms are brown and tender.
Add the herbs, preferably in whole sprigs so that you can lift them out later.
Rinse the lentils in a sieve under running water, then tip them into the onion mixture.
Pour in 11/1 2/3 pints of boiling water and the glass of wine, then bring the pan to the boil.
Turn down the heat and simmer for 30 minutes or so until the lentils are tender -eat a couple to find out.
Remove two thirds of the soup and liquidise it, taking care not to include any of the stalks of the herbs.
You can use either a blender or a food processor for this.
Pour the liquidised soup back into the pan and add the sherry and a careful seasoning of salt and a generous shake of freshly ground black pepper.
Bring back to the boil, stir in the shredded cabbage and simmer for 5 minutes until the greens start to wilt.
Stir in a little Worcestershire sauce to taste.