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Brown Lentil And Potato Soup

Meal.Mates's picture
Ingredients
  Dried brown lentils 1 Cup (16 tbs)
  Beef stock 6 Cup (96 tbs)
  Salt pork 1⁄4 Pound, diced
  Diced carrot 1⁄2 Cup (8 tbs)
  Diced onion 1⁄2 Cup (8 tbs)
  Diced celery 1⁄2 Cup (8 tbs)
  Orange 1 , quartered
  Whole cloves 3
  Parsley sprigs 3
  Bay leaf 1
  Thyme sprig 1 Small
  Black peppercorns 6 , lightly crushed
  Salt 1⁄2 Teaspoon
  Potatoes 2 , scrubbed and diced
  Butter/Rendered pork / beef fat / combination 2 Tablespoon
  Rice flour 2 Tablespoon
  Dry sherry 30 Milliliter
  Sour cream 1⁄2 Cup (8 tbs)
  Slivered green onions 1⁄4 Cup (4 tbs)
Directions

Combine lentils, stock, salt pork, vegetables, bouquet garni and salt.
Cover, bring to boil, lower heat and simmer 30 minutes.
Add potatoes and simmer 15 minutes.
Discard bouquet garni.
Melt butter until bubbly, sprinkle with flour, and cook, stirring, 3 minutes.
Gradually add soup and cook, stirring, until slightly thickened.
Put 1/2 tablespoon dry sherry in each bowl and ladle in soup.
Top with several dollops of sour cream and a sprinkling of green onions.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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