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Creamy Lentil Soup
RisaG posted 1-28-99
* Exported from MasterCook *
Creamy Lentil Soup
Recipe By : Garlic, Garlic, Garlic by Linda & Fred Griffith
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 tbsp. olive oil
1 jumbo Spanish Onion -- finely chopped
4 plump cloves garlic -- smashed and minced
2 large carrots -- finely chopped
1/2 tsp. dried thyme
1 bay leaf
2 cups green or brown lentils -- picked over and rinsed
8 cups vegetable or chicken stock -- plus more if needed
Kosher salt and freshly ground black pepper
1/3 cup dry sherry
2 tbsp. fresh chives -- minced
Heat oil in a heavy 4-or-5 quart saucepan over medium heat. Add onion, increase heat and cook, stirring often, until golden, 8-12 minutes. Be careful not to burn. Stir in garlc and carrots. Cook until garlic has softened, 2-4 minutes. Add thyme, bay leaf, lentils and stock.
Cover and cook over high heat until liquid is bubbling. Reduce heat and simmer briskly until lentils begin to fall apart, 1-1 3/4 hours. Discard bay leaf.
Working in batches, puree soup in a food processor, food mill, or use an immersion blender.
Transfer puree to a clean saucepan. Season with salt and pepper. Stir in sherry and heat until simmering. While this should be a very thick soup,you may wish to thin it a little with some reserved stock.
Ladle into heated soup bowls and garnish with fresh chives.
