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Lentil Soup without Stock (1).
TO MAKE TWO QUARTS.
Ingredients.
2 pints of Yellow Lentils. 1/2 a Carrot. 1 Onion. Celery.
Method.
1. Take two pints of yellow lentils, wash them in lukewarm-water-remove the bad ones. 2. Put the lentils into a stewpan
with two quarts of water, a small onion, one ounce, a sprig of celery, a quarter of an ounce, half a small carrot, one ounce, and a quarter
of an ounce of salt. 3. Boil. 4. Skim and allow the whole to simmer till the lentils are cooked (which you can ascertain by
pressing one or two between the fingers, when they should bruise easily). 5. To accelerate the cooking, pour in every half hour a
gill of cold water, starting the boiling again after adding the cold water. (It was formerly usual to soak dry vegetables for
purées, for twenty-four hours, but the addition of cold water whilst boiling often renders this operation unnecessary.)
6. The lentils being well done, drain them in a colander. 7. Reserve the liquor. 8. Pass the lentils through a wire
sieve on to a dish placed underneath to receive the purée. 9. Moisten now and then, with some of the liquor to
facilitate the passing of the purée. 10. Return the purée to the stew-pan and add the liquor for the
soup. 11. Boil and simmer for half an hour, stirring frequently with a wooden spoon. 12. Put half an ounce of sliced bread
in the soup tureen. 13. Add half an ounce of fresh butter in small pieces. 14. Pour in the soup, stirring to melt the butter.
PRECAIJTIONS.-Be careful in selection of lentils, and see they are well cooked before making the purée.
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