CookEat Recipe
Cream of Lentils Major Domo
A smooth lentil soup cooked with vegetables, salt pork and chicken bones, finished with cream and served with crisp bread croûtons.
Method
Steps
Step 1
Pick over and rinse the one pint dry lentils. Cover with cold water and soak for four hours in the refrigerator at 40°F or colder, then drain on a sieve.
Step 2
Slice the carrot, onion, two leeks, two celery branches and peeled raw potato. Put them in a saucepan with the drained lentils, one parsley branch, two ounces raw salt pork, the bones from one raw chicken carcass, the separate two and a half quarts fresh water, one teaspoon salt and half a teaspoon pepper. Use fresh food-grade chicken bones kept refrigerated until needed.
Step 3
Cover and slowly boil for about one and a half hours, until the lentils and vegetables are tender and the salt pork is thoroughly cooked. Check that any meat left on the chicken bones reaches at least 165°F, keeping all the stock at a gentle boil. Remove all the chicken bones carefully before straining.
Step 4
While the soup cooks, cut the four bread slices into very small, even dice. Heat the one tablespoon clarified butter in a small frying pan and gently fry the bread, stirring until golden. Lift out, drain well and keep for serving separately.
Step 5
Press the cooked soup through a sieve into a clean basin, then pass through a fine conical strainer into a clean saucepan. Bring back to a boil, add the two gills cream and separate half ounce butter, and stir while boiling for two minutes.
Step 6
Pour into a warm soup tureen and serve promptly, with the bread croûtons on a separate plate.
Cooked it? Rate it.
Cooked 0 times