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LENTIL - Lentil Soup with Cauliflower and Bacon :]>
Nb persons: 4
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Lentil Soup with Cauliflower and Bacon F&W Since the cauliflower only cooks in the soup for a short period of time, the vegetable doesn't develop that overwhelming flavor often associated with it. The flavor of bacon, though, comes through loud and clear. 6 slices bacon, cut crosswise into thin strips (used bacon fat to fry onions and celery then added 1 1/2 cup chopped ham) | |
1 | onion, chopped |
1 cup | celery, chopped |
1 cup | lentils |
2 teaspoons | salt |
1/4 teaspoon | fresh-ground black pepper |
1 1/2 teaspoons | dried rosemary, crumbled |
1 | bay leaf |
8 cups | chicken stock |
1 cup | water |
1 small head cauliflower (about 1 1/2 pounds), cut into small florets (about 1 quart) (sub. 3 carrots cut into discs) | |
1/3 cup | chopped fresh parsley |
In a large pot, cook the bacon strips until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Discard all but 2 tablespoons of the bacon fat or, if there's less than 2 tablespoons, add enough olive oil to make up the amount.
Reduce the heat to moderately low. Add the onion and celery to the pot and cook, stirring occasionally, until translucent, about 5 minutes.
Add the lentils, salt, pepper, rosemary, bay leaf, chicken stock and water to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, for 15 minutes. Add the cauliflower florets and simmer, stirring occasionally, until the cauliflower and lentils are tender, about 15 minutes longer. Remove the bay leaf.
Stir the parsley into the soup. Serve the soup topped with the bacon.
NOTES Variation Substitute broccoli florets for the cauliflower. Add them after the lentils have cooked for about twenty-five minutes and then simmer until the broccoli is tender, five to ten minutes longer.
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