| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Twelve, Chefs, Of, Christmas |
4 |
servings |
INGREDIENTS
| 500 |
g |
Marrow; peeled |
| 100 |
g |
Red lentils |
| 1 |
|
Onion |
| 1 |
|
Stick celery |
| 1 |
|
Carrot |
| 100 |
g |
White cabbage |
| 4 |
|
Sage leaves |
| 1 |
ts |
Rosemary |
| 1 |
ts |
Nutmeg |
| 40 |
g |
Maize flour |
| 5 |
tb |
Milk or single cream |
| 2 1/2 |
l |
Vegetable stock |
| 2 |
tb |
Extra virgin olive oil |
| 2 |
tb |
Parmesan |
| 45 |
g |
Butter |
|
|
Salt and pepper |
INSTRUCTIONS
Wash and chop the vegetables. Wash and thinly slice the cabbage. Cut the
marrow into small squares. Put in a saucepan, cover with water and cook for
15 minutes. Chop the sage and rosemary, after taking off the stems.
Saut. the vegetables in a non-stick pan with the olive oil and 20g of
butter, and add the chopped herbs.
Add the lentils and a pinch of salt and cook at a very high temperature for
3 minutes. Add some stock and cook at a reduced heat. Continue to stir
regularly for 20 minutes.
Melt 25g of butter in 2tbsp of olive oil. Add the flour, mix and whisk. Add
the milk or cream and continue to whisk for 10 seconds. Leave to cool
before blending with the marrow. Add the nutmeg and some cream. Add
everything to the lentils and mix well.
Bring to the boil and add as much stock as you feel is necessary, depending
on whether you want the soup to be thick or not. As an optional extra, add
parmesan before serving.
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