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Lentil And Potato Soup

Trusted.Chef's picture
Ingredients
  Butter/Margarine 1 Ounce (25 Gram)
  Lentils 4 Ounce, washed (100 Gram)
  Onions 2 Medium, skinned and chopped
  Celery sticks 2 , washed, trimmed and chopped
  Potatoes 2 Medium, peeled and diced
  Water 1 1⁄4 Pint (700 Milliliter)
  Bacon knuckle/Bacon pieces / bones 1
  Bouquet garni 1
  Milk 1⁄4 Pint (150 Milliliter)
  Chopped parsley 15 Milliliter (1 Tablespoon, For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

Melt the butter to grease the bottom of the pressure cooker.
Add the lentils and vegetables and stir well.
Pour on the water and bring to the boil uncovered, and stir again to ensure the lentils have not stuck to the base.
Put in the bacon, bouquet garni and seasoning.
Put on the lid and bringto high (15 lb) pressure.
Cookfor 15 minutes.
Reduce the pressure slowly.
Remove any bacon bones or skin and the bouquet garni.
Sieve the soup or puree it in an electric blender, then return it to the pan with the milk and reheat.
Adjust the seasoning and serve with parsley and croutons.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Lentil
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes

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