AU: lentil and sorrel soup

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Lentil and Sorrel Soup (Metric)

 

Recipe By :Joan Campbell

Serving Size : 6 Preparation Time :0:00

Categories : Soups Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

125 grams brown lentils

840 grams consomme

500 milliliters water

35 grams unsalted butter

1 onion -- chopped

125 grams sorrel

1/2 small lettuce

salt and black pepper

thick cream -- garnish

red pepper flakes (optional)

 

Wash and coarsely chop the sorrel and lettuce.

 

Cook the lentils in the consomme and water until tender.

 

In another saucepan melt the butter and add the onion, sorrel and lettuce. Cover

the pan and cook for a few minutes to soften. Add the cooked lentils with stock

and cook for 5 minutes. Blend the mixture to a soup consistency, return it to

the saucepan and bring to a simmer . Season with salt and pepper to taste. Pour

the hot soup into bowls, float a spoonful of cream on top. Sprinkle with red

pepper flakes (to taste) for garnish.

 

EACH BOWL 140 CALS, 31% CFF, 5G FAT, 7G FIBER

 

Cuisine:

" Australian "

Source:

" Food Editor, Vogue Australia 1998/99 "

S(Adapted by):

" kitpath 10/99 "

 

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Per serving: 140 Calories (kcal); 5g Total Fat; (31% calories from fat); 10g

Protein; 15g Carbohydrate; 13mg Cholesterol; 379mg Sodium

Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : Sorrel has a lemon-sour flavor (some say peppery and nutty) and is good

cooked or raw. It has many names: rocket, arugula, ruchetta, rucola. Can

substitute any highly seasoned, hearty green. Select a lettuce that's in season:

bibb, boston, " leaf, " romaine, napa (etc).

 

Nutr. Assoc. : 3123 0 0 0 0 49 0 0 2940 2130706543

 

 

-:-

Pat Hanneman (Kitchen Path recipes:

http://home.earthlink.net/~kitpath/)

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