Brown Lentil And Potato Soup
|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|
|Thyme sprig||1 Small|
|Black peppercorns||6 , lightly crushed|
|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)|
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.