Potage puree de lentilles; potage puree Conti (aka Lentil Soup!)
One of my friends gave me this recipe, who got it from one of HER friends many
years ago, who modified it
from
a
recipe in
From
Julia Child's Kitchen,
by Julia Child. Yummy and healthy – heed the advice to not serve it until the next
day, as it's worth the wait!
- 2 stalks celery
- 1 medium carrot
- 1 medium onion
- 1 leek (or 1 additional onion)
- 1 tbsp. olive oil
- 2 tbsp flour
- 2 cups hot broth (beef, chicken, ham, veggie: Your choice!)
- 4 cups hot water
- 1 bay leaf
- ¼ tsp thyme
- 1 ½ cup washed lentils
- 2 tsp salt
Chop all vegetables (use a food processor if you have one). Cook vegetables in olive oil, covered, over moderately low heat, stirring occasionally, until they are tender (about 10 minutes). Stir in flour and cook another 2 minutes. Remove pan from heat. Blend in 1 cup of broth or water and stir vigorously to mix. Add the rest of the broth and water, along with the herbs, and bring to a simmer. Add lentils and salt, cover pan loosely, and simmer 1 ¼ to 1 ½ hours, until lentils are very tender.
Do NOT serve right away – it tastes 100% better the next day! Allow to cool and refrigerate overnight. Reheat before serving. If desired, add 1 tbsp of tubettini (a small, circular pasta) and heat until pasta is cooked. If soup becomes too thick, thin with water before heating.
Do NOT serve right away – it tastes 100% better the next day! Allow to cool and refrigerate overnight. Reheat before serving. If desired, add 1 tbsp of tubettini (a small, circular pasta) and heat until pasta is cooked. If soup becomes too thick, thin with water before heating.