Creamy Lentil Soup Recipe - Cooking Index
Creamy Lentil Soup Recipe - Cooking Index
This is no ordinary lentil soup -- half-and-half creates a satiny finish and creamy body, making typically watery lentils truly sublime. This is a great main-dish soup served with a green salad and rustic bread. It won't have the same smoky taste, but you can go vegetarian by substituting 2 tablespoons vegetable oil for the bacon drippings and vegetable broth for the chicken broth.
Courses: Soup| 3 | Bacon slices | |
| 2 cups | 292g / 10oz | Chopped leek |
| 1 cup | 62g / 2.2oz | Chopped onion |
| 3 cups | 711ml | Water |
| 2 cups | 292g / 10oz | Chopped peeled baking potato - (abt 12 oz) |
| 1 cup | 237ml | Dried lentils |
| 3/4 cup | 82g / 2.9oz | Chopped carrot |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 | Fat-free less-sodium chicken broth - (16 oz) | |
| 1/2 cup | 118ml | Half-and-half |
| 2 tablespoons | 30ml | Dry sherry |
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add leek and onion to pan; saute 4 minutes. Add water, potato, lentils, carrot, salt and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until vegetables are tender. Place vegetable mixture in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in half-and-half and sherry. Cook until thoroughly heated. Sprinkle with bacon.
This recipe yields 6 servings.
Source:
Susan Wolfe on the http://www.eclix.net Food BB
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