Warm Lentil Soup With Pancetta Recipe - Cooking Index
Warm Lentil Soup With Pancetta Recipe - Cooking Index
Virginia Flesher of Charleston, West Virginia, writes: "Last spring I attended my oldest grandson's college graduation in New York. The evening before the ceremony, the entire family dined at Town in the Chambers Hotel. I can still remember chef Geoffrey Zakarian's superb lentil soup."
Courses: Soup| 3 oz | 85g | Thinly-sliced pancetta - cut thin strips |
| = (Italian bacon cured in salt, available | ||
| At Italian markets, some specialty foods | ||
| Stores, and some supermarkets) | ||
| 1 1/2 cups | 165g / 5.8oz | Coarsely-chopped celery - (abt 3 stalks) |
| 1 1/2 cups | 93g / 3.3oz | Chopped white onion - (abt 1 medium) |
| 3/4 cup | 82g / 2.9oz | Chopped carrot |
| 2 | Thick-cut bacon - chopped | |
| 1 | Garlic - most of outer skin | |
| Removed, cut in half crosswise | ||
| 2 | Bay leaves (small) | |
| 1 tablespoon | 15ml | Chopped fresh thyme |
| 1 lb | 454g / 16oz | French green lentils - rinsed, drained |
| 10 cups | 2370ml | Low-salt chicken broth - or more if needed |
| 2 tablespoons | 30ml | Whipping cream |
| 1 tablespoon | 15ml | White wine vinegar |
| 8 | Green onions - quartered | |
| Crosswise, then cut lengthwise into thin | ||
| Strips |
Saute pancetta in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer to paper towels to drain (do not clean pot). Spoon 1 tablespoon drippings into medium skillet and reserve.
Add celery, onion, carrot, bacon, garlic, bay leaves, and thyme to remaining drippings in pot and saute until vegetables are soft, about 8 minutes. Add lentils and stir 1 minute. Add 10 cups broth; bring to simmer. Reduce heat to medium-low and simmer uncovered until lentils are soft, about 1 hour. Discard bay leaves and garlic.
Using slotted spoon, transfer 2 cups lentils to small bowl; cover and reserve. Working in batches, puree remaining soup until almost smooth. Return to pot. Add cream and vinegar. Thin with more broth to desired consistency. Season with salt and pepper.
Reheat pancetta drippings in reserved skillet over medium-high heat. Add green onions; saute until wilted, about 1 minute.
Divide soup among bowls. Spoon lentils in center of each bowl, dividing equally. Garnish with pancetta and green onions and serve.
This recipe yields 6 first-course or 4 main-course servings.
Source:
Bon Appetit, September 2003
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.