30 June, 2012

Vegetable & Lentil Soup

With a temperature of minus 2 it's definitely time for a soup!

Vegetable & Lentil Soup

(For the  mirepoix)
50g butter
2 Tbs olive oil
1      onion diced
2 carrots diced
2 sticks of celery diced
1 large clove of garlic diced 

(this is a great base for casseroles and soups) 

Remaining ingredients

1 white part of leek, chopped
4 carrots, chopped
½ pumpkin, chopped
2 large potato's
2-1/2 litres of chicken stock  
2 tins chopped tomato's
2 Tbs red lentils
2 tsp of herb de provence ( thyme, oregano and tarragon)
1/2 bunch of fresh parsley, chopped

 In a large stock pot sauté the onion, carrot, celery and garlic in 30g of  butter and 2 Tbs of olive oil, stirring continuously until soft and golden, about 10 minutes. 
  Add remainging chopped vegetables to the mirepoix and continue cooking for 5 minutes.  
 Add  the stock, tomatoes, lentils and dried herbs.
 Bring to  the boil , reduce heat to a simmer, cover with lid and  continue cooking on low heat  for 30-40 minutes, until lentils are soft.
Add the parsley
 Pour into warmed soup bowls and serve with  Reggiano Parmesan cheese, crusty bread and a glass of red!
Bon appetite!
If you  want to make light work of it, dice the vegetables for the mirepoix in  a processor and then chop the remaining vegetables by processing in short burst until you have the consistency you require for small chopped vegetables.
For a thicker soup place 2 or 3 ladles of liquid from soup into a smaller pan and bring to a rolling boil and simmer until reduced by half, then return to pan.

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