Cream of Lentil
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 50-55 min |
| Source | The Daily Soup Cookbook |
| Yield / serves | 12 cups |
| Rating | Delicious |
Ingredients
- 2 T unsalted butter
- 1 large Spanish onion, chopped
- 2 celery stalks, chopped
- 2 leeks, chopped
- 2 t dried rosemary
- 2 bay leaves
- 1 t kosher salt
- 1/2 t ground black pepper
- 1/4 t cayenne
- 1 lb French lentils, rinsed and picked over to remove debris
- 1 28-oz can whole tomatoes, drained and diced
- 8 c vegetable stock or mineral water
- 3 c heavy cream
- 7 garlic cloves, peeled
- 1/4 c chopped chives
Preparation
Melt the butter in a large stockpot over medium heat. Add the onion, celery, and leeks and sweat for 4 minutes, until tender.
Add the rosemary, bay leaves, salt, pepper, and cayenne and stir to coat the vegetables.
Add the lentils, tomatoes, and stock and bring the mixture to a boil. Reduce heat, partially cover, and simmer for 45 minutes, until the lentils are tender.
Meanwhile, combine the heavy cream and garlic cloves in a medium saucepan. Simmer for 20 minutes, until the garlic is tender and the cream is reduced by half. Remove the garlic cream from the heat and puree in a food processor or blender until smooth; set aside.
When the lentils are tender, stir in the pureed garlic cream. Simmer for 1 minute to heat through.
To serve, remove the bay leaves, ladle the soup into bowls, and top with the chopped chives.
