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Cream Of Lentil Soup

21st.Century.Chef's picture
  Dried lentils 2 Cup (32 tbs)
  Water 1 Quart
  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)
  Salt To Taste
  Pepper 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.
Set aside.
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.

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