daily soup's veg cream of lentil

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* Exported from MasterCook *

 

Daily Soup's Vegetarian Cream of Lentil

 

Recipe By :Leslie Kaul, Daily Soup, Manhattan

Serving Size : 12 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons unsalted butter

1 large Spanish onion -- chopped

2 celery stalks -- chopped

2 leeks -- chopped

2 teaspoons dried rosemary

2 bay leaves

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne

1 pound French lentils -- rinsed

and picked over to remove debris

28 ounces canned whole tomatoes -- drained and diced

8 cups Basic Vegetable Stock

or mineral water

3 cups heavy cream

1 garlic cloves -- peeled

1/4 cup chopped chives

 

1. Melt the butter in a large stockpot over medium heat. Add the onion, celery,

and leeks and sweat for 4 minutes, until tender.

 

2. Add the rosemary, bay leaves, salt, pepper, and cayenne and stir to coat the

vegetables.

 

3. Add the lentils, tomatoes, and stock and bring the mixture to a boil. Reduce

heat, partially cover, and simmer for 45 minutes, until the lentils are tender.

 

4. Meanwhile, combine the heavy cream and garlic cloves in a medium saucepan.

Simmer for 20 minutes, until the garlic is tender and the cream is reduced by

half. Remove the garlic cream from the heat and puree in a food processor or

blender until smooth; set aside.

 

5. When the lentils are tender, stir in the pureed garlic cream. Simmer for 1

minute to heat through.

 

6. To serve, remove the bay leaves, ladle the soup into bowls, and top with the

chopped chives.

 

MAKES 12 CUPS.

 

BASIC VEGETABLE STOCK: onion, carrots celery stalks; tomatoes, leek, lots of

garlic, a little white wine, 3 qts. water, salt, peppercorns, herb (bouquet

garni of Italian parsley sprigs, thyme sprigs, bay leaf).

 

===== Daily Soup Cookbook by Leslie Kaul (Author), Bob Spiegel, Peter Siegel,

Carla Ruben, Robin Vitetta-Miller 1999 (Hyperion Paperback) ISBN: 0786883006 = =

= The Daily Soup, a Manhattan food chain, excite customer devotion. Now Leslie

Kaul, the stores' executive chef, along with the owners, offer The Daily Soup

Cookbook, a collection of 200 favorite recipes for soups, stews, and stocks.

These straightforward formulas, drawn from a globe-spanning repertoire, will

please cooks of all kinds, from beginners to the accomplished. =====

 

Source:

" The Daily Soup Cookbook, Leslie Kaul et al "

S(Archive):

" PatH (kitpath) on 10-22-2003 "

Copyright:

" 1999 (Hyperion Paperback) ISBN: 0786883006 "

Yield:

" 12 cups "

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

 

Per Serving (excluding unknown items): 393 Calories; 25g Fat (55.8% calories

from fat); 13g Protein; 32g Carbohydrate; 13g Dietary Fiber; 87mg Cholesterol;

957mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0

Non-Fat Milk; 5 Fat.

 

NOTES : Lentil and Pea. Chef Leslie's Secret: Seven cloves of garlic?? Yes.

While the lentils cook, a thick garlic cream simmers and reduces. The sweetness

of both the cream and the garlic meld together as they cook, and this flavor

adds incredible depth to the soup (one secret we hate to give away . . . ).

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 903920 0 0 5846 0 0 0 0