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Full Online Book HomeLearning KitchenSoups - Creamy Lentil Soup
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Soups - Creamy Lentil Soup Post by :megabucksnow Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2822

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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.
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