German Lentil Soup
|Beef stock/Chicken stock||2 Quart|
|Lentils||1 Cup (16 tbs)|
|Chopped carrots||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Orange||1 , quartered|
|Thyme leaves||1 Teaspoon|
|Sour cream||1⁄2 Cup (8 tbs)|
|Dry sherry||2 Tablespoon|
|Cooked sausages||6 , cut into 1/4 inch slices (Gray Bratwurst)|
Combine broth, lentils, chopped vegetables and pepper in large pot.
Tie orange, parsley, thyme and bay leaves in cheesecloth bag.
Add to saucepan.
Bring to a boil; reduce heat and simmer 45 minutes.
Fry bacon until brown; pour off all fat, except save 2 tablespoonfuls.
Reduce heat; stir in flour and cook, stirring constantly, for 2 minutes.
Add to lentil mixture and continue simmering 15 minutes.
Discard cheesecloth bag.
Can be made ahead to this point.
Combine sour cream and sherry; stir into soup.
Add sausage and heat through.