Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Sunday, September 6, 2009

Lentil Soup

LENTIL SOUP

INGREDIENTS:

1 1LB. PKG LENTILS 1/2 TSP. DRIED THYME
1/4 LB. BACON, DICED 2 BAY LEAVES
2 MEDIUM ONIONS, SLICED 1 LARGE POTATO,PARED
2 MEDIUM CARROTS,DICED 1 HAM BONE, FROM COOKED SHANK
2 QT. STOCK (CHICKEN) 1 CUP CELERY, SLICED
2 TBS. LEMON JUICE SALT TO TASTE
1/2 TSP. PEPPER 1-2 CUPS CREAM OR HALFAND HALF

DIRECTIONS:


NIGHT BEFORE: SOAK LENTILS OVERNIGHT IN COLD WATER TO COVER.

NEXT DAY:
1. DRAIN LENTILS. THEN IN DUTCH OVEN, SAUTE DICED BACON UNTIL GOLDEN. NOW ADD SLICED ONIONS AND DICED CARROTS. AND SAUTE UNTIL ONIONS ARE GOLDEN.

2. NEXT, ADD LENTILS, STOCK, SLICED CELEERY, SALT, PEPPER, THYME, AND BAY LEAVES.

3. NOW, WITH MEDIUM GRATER, GRATE PARED POTATO INTO THE LENTIL MIXTURE; ADD THE HAM BONE.

4. SIMMER, COVERED FOR THREE HOURS, WHEN LENTILS SHOULD BE NICE AND TENDER. REMOVE BAY LEAVES.

5. NOW REMOVE HAM BONE; CUT ALL BITS OF MEAT FROM IT AND RETURN MEAT TO THE SOUP.

6. TO SERVE AT ONCE ADD THE LEMON JUICE AND THE HALF AND HALF. OR REFRIGERATE AND SERVE NEXT DAY WHEN LEMON JUICE AND HALF AND HALF CAN BE ADDED

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