| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soup |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Lentils |
| 6 |
c |
Water |
| 1 |
c |
Smoked pork or ham |
| 1 |
ts |
Salt |
| 1 |
|
Carrot |
| 1 |
|
Sprig parsley |
| 1 |
|
Onion; finely chopped |
| 1 |
|
Stalk celery; sliced |
| 2 |
tb |
Flour |
| 2 |
tb |
Bacon fat |
| 1/4 |
c |
Sour cream |
INSTRUCTIONS
Soak the lentils several hours or overnight. Add meat, salt, carrot,
parsley, onion & celery. Cook slowly until lentils & vegetables are soft.
Remove the meat. Strain the soup, rubbing the lentils & vegetables through
the strainer. Brown the flour in fat. Stir in 1 cup of the soup & cook
until thick & smooth. Add remaining soup & more water, if needed, for a
pleasing consistency; add sour cream. Heat & serve in wide soup bowls.
Makes 6 servings.
MRS MILTON R. (JOANNE) RHYNARD
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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