Ingredienti
[ 500 g | 1 lb ] lentils
4 strips bacon
2 onions
2 carrots
2 celery stalks
[ 1 l | 1 quart ] stock
[ 50 ml | 1/4 c ] sherry (optional)
[ 50 g | 1/2 stick ] butter
thyme
rosemary
pepper
|
Ricetta
Soak the lentils overnight in cold water.
Finely mince the bacon and cook in a sauce pan on medium heat until crispy. Add the minced onion and cook until soft, then add the minced celery and carrot. Continue cooking on medium heat while stirring occasionally until the vegetables are lightly browned (about 10 minutes). If desired add the sherry and let it completely evaporate.
Add the lentils and stock then simmer on low heat for an hour or until the lentils are soft and the flavors start to combine. Blend the soup to a fine consistency, adding stock if necessary. Return to heat, add herbs, pepper, and adjust for salt.
Notes: Chicken or vegetable stock are ideal.
You could place the pan in the oven on low heat, [ 140 C | 275 F ] instead of simmering on the stove.
Some of the lentils can be reserved and added after pureeing the soup to add extra texture.
Crispy bacon bits can be used as garnish.
As a final garnish I like to pound the herbs and pepper in a mortar and pestle with some olive oil, then spoon a bit of the mixture in each indidual bowl.
Wouldn't be bad with a bit of melted gruyere.
Copyright © 2001-2009 Gianmarco Pinton
|