Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenSoups - Creamy Lentil Soup
Famous Authors (View All Authors)
Soups - Creamy Lentil Soup Post by :megabucksnow Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3000

Click below to download : Soups - Creamy Lentil Soup (Format : PDF)

Soups - Creamy Lentil Soup

3 tbsp. olive oil
1 jumbo Spanish Onion -- finely chopped
4 plump cloves garlic -- smashed and minced
2 large carrots -- finely chopped
1/2 tsp. dried thyme
1 bay leaf
2 cups green or brown lentils -- picked over and rinsed
8 cups vegetable or chicken stock -- plus more if needed
Kosher salt and freshly ground black pepper
1/3 cup dry sherry
2 tbsp. fresh chives -- minced

Heat oil in a heavy 4-or-5 quart saucepan over medium heat. Add onion, increase heat and cook, stirring often, until golden, 8-12 minutes. Be careful not to burn. Stir in garlc and carrots. Cook until garlic has softened, 2-4 minutes.Add thyme, bay leaf, lentils and stock.

Cover and cook over high heat until liquid is bubbling. Reduce heat and simmer briskly until lentils begin to fall apart, 1-1 3/4 hours. Discard bay leaf.

Working in batches, puree soup in a food processor, food mill, or use an immersion blender.

Transfer puree to a clean saucepan. Season with salt and pepper. Stir in sherry and heat until simmering. While this should be a very thick soup,you may wish to thin it a little with some reserved stock.

Ladle into heated soup bowls and garnish with fresh chives.
If you like this book please share to your friends :

Soups - Bean -  Crockpot Ham And Bean Soup Soups - Bean - Crockpot Ham And Bean Soup

Soups - Bean -  Crockpot Ham And Bean Soup
1 pound navy beans 2 ham hocks 8 ounces bacon, cooked, drained and torn into bite-sized pieces 1-1/2 cups finely chopped onion (about 1 medium-sized onion) 2 cloves garlic, finely minced 1 large stalk celery, thinly sliced 1 cup half-and-half 5 cups water Salt and black pepper, to taste Combine ingredients in a large crock pot, cover and cook on LOW setting for 8 to 10 hours. If mixture seems too thick, add small amounts of water during last hour of cooking, as desired. Yield: 6 to 8 generous servings.

Soups - Bean -  Cowboy Bean Soup Soups - Bean - Cowboy Bean Soup

Soups - Bean -  Cowboy Bean Soup
1/3 cup each of the folowing beans: Anasazi Beans White Northern or Navy Beans Red Kidney Beans Red or Green Lentils Black Beans Yellow Split Peas Blackeyed Peas Also - 1 tsp. salt 1 tsp. chile powder 1/2 tsp. pepper 1/2 tsp. cumin 1/2 tsp. garlic powder 1 medium onion, chopped 1 can (4 oz) diced green chiles 1 tbsp. white vinegar 2 tbsp. molasses 1 lb lean ham, cubed Rinse beans, place in large bowl. Add 2 qts. water and 2 tbsp. baking soda. Allow beans to soak 8 hours or overnight. Rinse beans thoroughly. Put beans in a stock