Puree de Lentilles
- 6 heads celery
- 3 onions
- 2 turnips
- 4 carrots
- 1 lb lentils
- Slice of ham
- 4 Tbsp butter
- 2 quarts stock
- Salt
- Pepper
Put the celery, onions, turnips and carrots in a stew pan with the lentils, ham and butter. Let it stew slowly for about an hour.
Add the stock. Let it stew for another 2 hours.
Strain the soup into a dish. Rub the vegetables through a sieve. Put back in the stew pan and season with pepper and salt. Let it simmer for 15 minutes longer. Serve.
A French recipe.
Add the stock. Let it stew for another 2 hours.
Strain the soup into a dish. Rub the vegetables through a sieve. Put back in the stew pan and season with pepper and salt. Let it simmer for 15 minutes longer. Serve.
A French recipe.
Submitted by May 30, 2010
15 min
30 min
45 min