| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Soups |
6 |
Servings |
INGREDIENTS
| 4 1/2 |
c |
Chicken stock or canned |
|
|
low-salt chicken broth |
| 4 1/2 |
c |
Beef stock or canned broth |
| 1 1/2 |
c |
Dried lentils |
| 2 |
t |
Fennel seeds |
| 2 |
T |
Olive oil |
| 1/3 |
c |
Chopped celery |
| 1/3 |
c |
Chopped carrot |
| 1/3 |
c |
Chopped onion |
| 6 |
oz |
Andouille sausage, halved |
|
|
lengthwise cut into |
|
|
1/2-inch pieces |
| 2 |
t |
Dried thyme |
| 1/2 |
t |
Creole seasoning |
INSTRUCTIONS
Combine both stocks and lentils in large pot over high heat. Bring to
boil. Reduce heat, cover and simmer 30 minutes. Meanwhile, heat medium
skillet over medium heat. Add fennel; sauté until seeds are light
golden brown, about 2 minutes. Remove seeds from skillet. Heat oil in
same skillet over medium heat. Add celery, carrot and onion; sauté
until onion is translucent and celery and carrot are tender, about 5
minutes. Add toasted fennel seeds, sautéed vegetables, sausage, thyme
and Creole seasoning to soup. Cover and simmer until lentils are very
tender, stirring occasionally, about 45 minutes. Season soup to taste
with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.
Rewarm over medium heat, stirring occasionally.) Serves 6. Bon
Appétit October 1997 R.S.V.P.; Giuseppe's Italian Café,
Williamsburg, VA Recipe by: Bon Appétit, October, 1997 Posted to
MC-Recipe Digest by "gswindell@widomaker.com"
<gswindell@widomaker.com> on Apr 15, 1998
A Message from our Provider:
“Jesus: The half has never been told”