Regina's--Cream of Green Lentil Soup

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* Exported from MasterCook *

 

Cream Of Green Lentil Soup

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Regina's Vegetarian Table

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups green lentils -- washed and soaked overnight in cold

water

3 tablespoons extra-virgin olive oil

1 medium celery root -- peeled and cut into 1 inch pieces

1 medium leek -- white part only, cleaned and cut into 1/4 inch

pieces

1 onion -- chopped

4 cloves garlic -- mashed optional)

salt

sprig of fresh thyme or favorite herb

combination

1 quarts water -- (1-1 1/2)

2 tablespoons dijon mustard (roquefort used in this

recipe) -- (2-3)

1 cup cream or half-and-half

croutons:

2 slices firm textured white -- (2-4)

bread -- such as stale baguette,

cut into small chunks

2 tablespoons olive oil -- (2-3)

sprinkle of salt

 

Drain the soaked lentils, set aside. In a medium skillet, sauté the leek,

onion, celery root, salt and pepper in olive oil for 3-5 minutes until wilted.

 

To a medium soup pot, add the water, lentils, sautéed vegetables and herbs.

Bring to a boil, reduce heat to low and simmer for about 1 hour.

 

Add the cream and mustard, stir and heat through. Add salt and pepper to taste.

Remove the fresh thyme. Place the contents in a blender and blend until creamy,

using caution as the contents will be very hot.

 

This can be served immediately or returned to the pot to heat through just

before serving. Garnish each portion with croutons.

 

In a medium sauté pan, heat oil until hot. Add bread and salt and cook for about

2 minutes until uniformly browning. Turn out onto a paper towel to drain.

 

Source:

" http://www.pbs.org/regina/recipes2/index.htm "

 

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Per Serving (excluding unknown items): 182 Calories; 17g Fat (81.6% calories

from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 39mg

Sodium. Exchanges: 1 1/2 Vegetable; 3 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0