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Recipe Name: Anago's Lentil Bisque Submitted by: Administrator
Source: Source Description:
Ethnicity: American Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

2 Tablespoon(s) Canola oil
10 Cloves garlic, crushed and
1 Onion, chopped
1 Tablespoon(s) Tomato paste
2/3 Cup(s) Dry white wine
1 Cup(s) Lentils, rinsed
5 Cup(s) Light chicken stock, or
1/2 Cup(s) Heavy cream
Salt and pepper, to taste
Chopped tomatoes and Italian
parsley optional garnish
Blackened garlic, lentils, and pasta was one of Bob Calderone's
favorite combinations when he was a boy. Calderone, chef-owner of
Anago in the Lenox Hotel, now turns the combination into a bisque.
Here is an adaptation of his recipe. Heat the oil in a Dutch oven or
large pot over medium-high heat. Add the garlic and cook, turning
often, until charred, about 5 minutes. Put in the onion and cook for
an additional 4 minutes or until lightly browned. Add the tomatoe
paste and wine, and cook while stirring until the tomato paste
dissolves and the wine bubbles. Add the lentils and chicken stock, and
bring to a boil. Then reduce the heat and simmer gently for 45 minutes
or until the lentils are tender. Add more stock or water to keep the
lentils covered. Remove from the heat and, when cool enough to handle,
puree in batches in a processor. Refrigerate overnight. The next day,
bring the soup to a gentle simmer. Stir in the cream and more stock or
water if it is too thick and heat thoroughly. Season with salt and
pepper, and garnish with chopped tomatoes and Italian parsley, if
desired. Compliments of Garry's Home Cookin' Garry Howard - Cambridge, MA Recipe by: Boston Globe - 3/18/98 Posted to
MC-Recipe Digest by "Garry Howard" <> on Mar 21,

Nutrition (calculated from recipe ingredients)
Calories: 293
Calories From Fat: 162
Total Fat: 18.4g
Cholesterol: 40.8mg
Sodium: 51.2mg
Potassium: 466.3mg
Carbohydrates: 20.3g
Fiber: 5.4g
Sugar: 4.5g
Protein: 6.6g

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