|
|
Lentil Soup.
TO MAKE TWO QUARTS.
Ingredients.
3 pints of small Lentils. 1 Carrot. 1 Onion.
Bouquet garni. Celery. 2 qts. of Stock.
Method.
Purchase three pints of lentils ala reine. There are two kinds-the small (à le reine) and the larger variety. The
small variety are the better for making into a purée. 1. Wash the lentils in two waters. 2. Put them into a
clean stewpan. 3. Add three quarts of water (clean rain water if you have it), a bouquet garni, one onion, size of tennis
ball, with two cloves stuck in it, two or three leaves of celery, one carrot a quarter of a pound. 4. Bring to the boil. 5.
Skim and simmer till the lentils are soft. 6. Remove the bouquet garni, the onion and carrot. 7. Drain in a colander.
8. Pound the lentils in a mortar and pass them through a sieve. 9. Return the purée to the stewpan with two
quarts of stock, stirring till it comes to the boil. 10. Simmer for one hour with the lid partly over. 11. Cut up a small
bunch of young green celery leaves; boil them in water, or better, in a little stock. 12. Drain them in a colander. 13.
Season with pepper and salt. 14. Skim the soup. 15. Put the celery into the soup tureen. 16. Pour the soup over,
boiling hot, and serve.
PRECAUTIONS.-Have good lentils, and good stock; stirring to prevent burning, and not too much celery, or carrot.
|
|
