LENTIL****Cream of Lentil Soup with Chorizo Croutes
By Unblond1
12-12-16 - Good for both and easy to make. This makes enough for six servings
Laura Calder
- 4
Ingredients
- 1 cup du Puy lentils
- 1 carrot, chopped
- 1 onion, sliced
- 1 clove garlic
- 1 bay leaf
- 1 fresh thyme sprig
- 4 cups chicken stock
- Kosher salt and freshly ground black pepper
- Lemon juice
- 2 tablespoons olive oil
- TO SERVE: (for each 3-serving portion)
- 1/4 (63 grams) PC Mild chorizo sausage, thinly sliced
- 1 ounce crumbled feta, to garnish
- handful of homemade croutons, to garnish
Preparation
Step 1
Soak the lentils in cold water for 2 hours. Drain and put them in a pot with the carrot, onion, bay leaf, thyme sprig, and stock. Cover the pot and simmer until very tender, about 45 minutes.
Discard the herbs, and let the lentils cool somewhat, then puree in a blender along with the vegetables, working in 2 batches.
For a very smooth soup, strain it, although it's not necessary. Add salt and pepper, to taste and divide into two, freezing one. To serve, gently reheat the soup, taste and adjust seasoning if needed and a squeeze of lemon. Divide into three servings and garnish as follows.
Heat the olive oil until hot in a small frying pan, and saute the chorizo slices until they curl, about 30 seconds. Turn and fry another 15 seconds. Serve the soup with the chorizo rounds on top, along with the optional feta and croutons, and with some of the now bright-orange cooking oil spooned around.
6 Servings
Calories 247.0
Total Fat 11.8 g
Saturated Fat 2.7 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.4 g
Cholesterol 23.8 mg
Sodium 941.4 mg
Potassium 338.5 mg
Total Carbohydrate 25.1 g
Dietary Fiber 4.9 g
Sugars 1.6 g
Protein 15.8 g