CookEat Recipe

Cream of Lentils with Sorrel

Name: Cream of Lentils with Sorrel
Ingredients: 473 Millilitre Lentil — DRY lentils, one pint before soak; 2839 Millilitre Water — SEPARATE cooking water, three quarts; 1 Carrot — Carrot; 1 Onion — Onion; 2 Leek — Leeks; 2 Branch Celery — Celery; 1 Branch Chervil — Chervil; 1 Potato — Raw potato; 227 Gramme Salt pork — Lean RAW salt pork, half pound, REMOVED after cooking; 1 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon Pepper — Pepper; 1906 source measure retained without conversion; 1420 Millilitre Sorrel — Fresh sorrel, 1.5 quarts; 28 Gramme Butter — Butter for sorrel, one ounce; 118 Millilitre Cream — Cream finish, one gill; Water — Cold lentil-soaking water, discarded

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Soak one pint DRY lentils four hours in recorded unquantified cold water, drain; cook in SEPARATE three quarts water with sliced vegetables and half-pound salt pork for historical ninety-minute guide. REMOVE/save pork for separate use; press soup through sieve, measure recovered liquid.
Step 2
Trim/wash/slice 1.5 quarts sorrel, sweat in ounce butter until nearly dry. Strain lentil soup through clean chinoise into sorrel pan, boil five minutes; add gill cream and boil five minutes. Record actual yield; pork is not served in soup.

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