6 servings
2 Tbsp. extra-virgin olive oil
3 shallots, minced
1 medium carrot, peeled and finely chopped
1 medium celery rib, finely chopped
½ cup lentils, rinsed and picked over
6 cups chicken broth or stock
½ lb. red potatoes cut into ½ inch dice
1 ½ cups cubed ham
Parsley puree, recipe follows
In a heavy soup pot, heat olive oil over medium-high heat. Add shallots, carrot, and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in lentils and chicken broth and bring to a boil. Reduce heat to low, cover, and simmer 10 minutes. Puree with immersion blender to thicken.
Stir in potatoes and ham, cover, and simmer until potatoes are softened, 10 minutes longer. To serve, ladle soup into bowls and swirl in parsley puree.
Parsley puree:
3 garlic cloves
¼ tsp. salt
½ tsp. pepper
1/3 cup minced fresh parsley
Combine all ingredients in a blender or food processor (preferably small model) and process until pureed. Can store at room temperature.
Here I go with the lentils again…This soup reminds me of the yummy lentil soups or pea soup I have had in Germany. It is truly a comfort food type soup.
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