| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean country smoked ham |
| 3 |
md |
Carrots |
| 1/2 |
lb |
Green lentils |
| 2 |
tb |
Butter |
| 1 |
c |
Onions,finely chopped |
| 1 |
tb |
Garlic,minced |
| 2 |
tb |
Curry powder |
| 5 |
c |
Fresh chicken broth or good quality canned |
| 2 |
c |
Water |
| 1 |
|
Bay leaf |
| 3 |
|
Sprigs fresh thyme -OR- |
| 1 |
ts |
Dried thyme |
|
|
Salt to taste |
| 1 |
tb |
Red wine vinegar |
| 2 |
tb |
Coriander,finely chopped |
INSTRUCTIONS
(Curried Lentil Soup with Ham)
1. Remove most of the fat from the ham,and cut into 1/2" cubes.
2. Trim and scrape carrots, and cut into 1/4" cubes.
3. Pick over lentils, wash them, and drain in colander.
4. Heat 1Tbs. butter in a soup kettle or saucepan. Add the
ham,carrots,onions,garlic and curry powder. Cook briefly over med. heat,
stirring until the onions have wilted.
5. Add the lentils, 4 cups broth, water, bay leaf, thyme, and salt. Bring
to a boil and simmer for 24 to 30 mins., stirring occasionally.
6. Remove 1 cup of the soup with more lentils than liquid and set aside.
Discard the bay leaf and thyme sprigs.
7. With a potato masher or wire whisk <i use an immersion blender - a.z.>
stir the soup briskly to mash the lentils. Then return the soup to a boil
and add the remaining cup of broth, along with the reserved lentil soup,
the vinegar, and the remaining butter. <at this point I whisk vigorously to
emulsify the butter and soup - a.z.>
8. Check for seasoning and serve sprinkled with coriander.
Posted to FOODWINE Digest 24 October 96
Date: Thu, 24 Oct 1996 13:31:53 -0400
From: "alexandra z." <madnorth@NETCOM.CA>
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