Monday, July 27, 2015

Lentil soup - Linssoppa


This lentil soup gets lots of exquisite taste from the vegetables and is also rich and filling. If you prefer a vegetarian soup, just leave out the ham.

4 servings

1 onion
2 celery stems
2 carrots
3½ oz boiled or smoked ham
1½ tbsps butter or margarine
good ¾ cup green lentils
4 cups meat bouillon from cube
good ¾ cup cream, 15% fat
½ to 1 tsp Worcestershire sauce
salt, pepper

chopped parsley

Chop onion and celery. Peel and coarsely grate the carrots. Finely dice the ham. Melt the fat in a saucepan and sizzle the onion for a few minutes. Add celery, carrots, lentils and bouillon. Boil on low heat, lid on, for about 30 minutes or until lentils are tender.

Pour about half of the mixture in a food processor or mixer and purée it. Pour it back into the saucepan and add ham and cream. Flavour to taste with Worcestershire sauce, salt and pepper. Heat well, sprinkle with some chopped parsley and serve the soup.



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