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The GBK CookbookApplied Ability AwardsThe British Food TrustOther |
RecipesCream of Lentil Soup
Ingredients
Serves: 4
1 Large Carrot, thinly sliced 1 Large Onion, thinly sliced 1 Sticks Celery, thinly sliced 1/2 Small Turnip, finely diced 1 Medium Potato, finely diced 40 Gram Butter (1 1/2 oz) 100 Gram Split red lentils (3 1/2 oz) handful Parsley 600 ml Milk (1 pint) 300 ml Chicken stock, or water ( 1/2 pint) Pinch Ground nutmeg Salt and freshly ground pepper 150 ml Single cream (5 fl oz) 1 Tablespoon Fresh parsley, chopped, to garnish, optional Method
In a saucepan fry the vegetables gently in butter for 7-10 minutes.
Add the lentils, parsley, milk and stock or water. Bring to the boil, lower the heat, cover and simmer gently for 1 hour. Liquidise or rub through a sieve and return to the pan. Add nutmeg and seasoning to taste. Reheat gently. Stir in the cream just before serving. Ladle into warm soup bowls and sprinkle each with parsley if used.
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