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.