Cream Of Lentil Soup
|Dried lentils||2 Cup (32 tbs)|
|Brown soup stock/Instant beef broth||2 Quart|
|Bacon slices||4 , diced|
|Celery stalks||4 , chopped|
|Yellow onions||2 , peeled and diced|
|Sweet green bell pepper||1⁄2 , diced|
|Worcestershire sauce||2 Tablespoon (Or To Taste)|
|Tabasco||1 Tablespoon (Or To Taste)|
|Cream/Half and half / mock cream||2 Cup (32 tbs)|
|Yellow onion||1 , peeled and sliced thin|
|Fresh rosemary/1/2 tablespoon dried rosemary||1 Tablespoon|
|Fresh chives/Green onion tops||2|
|Dry sherry||2 Tablespoon (Or To Taste)|
Place the lentils, water, and soup stock in a 6- to 8-quart kettle, with lid, and bring to a simmer.
Saute bacon and chopped vegetables until limp, about 6 minutes.
Add to the kettle.
Cover and simmer until the lentils mash easily.
Puree all of this in a food processor or blender, using small batches.
Return to the kettle.
Add the Worcestershire sauce, Tabasco, salt, and pepper to taste.
Stir in the cream and allow to simmer while you prepare the onion and rosemary garnish.
Saute the sliced onion, along with the rosemary and chives, until the onion is tender.
Add the sherry to the soup just before serving.
Garnish with a little pile of the onion and rosemary placed on top of the bowl of soup.
Serving size: Complete recipe
Calories 3558 Calories from Fat 272
% Daily Value*
Total Fat 27 g41.2%
Saturated Fat 19.3 g96.7%
Trans Fat 0 g
Cholesterol 39.6 mg13.2%
Sodium 5875 mg244.8%
Total Carbohydrates 662 g220.8%
Dietary Fiber 128.8 g515%
Sugars 189.5 g
Protein 159 g317.9%
Vitamin A 56.9% Vitamin C 153.9%
Calcium 150.5% Iron 208.1%
*Based on a 2000 Calorie diet