| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
April 1993 |
1 |
servings |
INGREDIENTS
| 3 |
|
Onions; chopped |
| 3 |
tb |
Unsalted butter |
|
|
The white and pale green part of 2 leeks; washed well and |
|
|
; chopped |
| 2 |
|
Carrots; chopped |
| 2 |
|
Ribs celery; chopped |
| 1/4 |
lb |
Mushrooms; (preferably ones |
|
|
; with opened caps), |
|
|
; chopped |
| 1 |
c |
Potato peelings |
| 12 1/3 |
c |
Cold water |
| 1/4 |
c |
Lentils |
| 6 |
|
Unpeeled garlic cloves |
| 1/2 |
ts |
Black peppercorns |
| 1/2 |
ts |
Dried thyme; crumbled |
| 1 |
|
Bay leaf |
| 12 |
|
Long parsley sprigs |
| 1 |
ts |
Salt |
INSTRUCTIONS
In a stockpot or kettle cook the onions in the butter over moderate heat,
stirring, until they are golden, add the leeks, the carrots, the celery,
the mushrooms, the potato peelings, and 1/3 cup of the water, and simmer
the mixture, covered, stirring occasionally, for 5 minutes. Add the
remaining water, the lentils, the garlic, the peppercorns, the thyme, the
bay leaf, the parsley,and the salt, bring the mixture to a boil, and simmer
it, uncovered, for 2 hours. Strain the stock through a fine sieve into a
bowl and let it cool. Chill the stock and remove the fat.
Makes about 9 cups.
Gourmet April 1993
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