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Creamy Lentil Soup

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
Serves: 6 people

Recipe Ingredients

3   Bacon slices
2 cups 292g / 10ozChopped leek
1 cup 62g / 2.2ozChopped onion
3 cups 711mlWater
2 cups 292g / 10ozChopped peeled baking potato - (abt 12 oz)
1 cup 237mlDried lentils
3/4 cup 82g / 2.9ozChopped carrot
1/2 teaspoon 2.5mlSalt
1   Fat-free less-sodium chicken broth - (16 oz)
1/2 cup 118mlHalf-and-half
2 tablespoons 30mlDry sherry

Recipe Instructions

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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