chestnut-and-lentil soup
No Image
►
Ingredients For chestnut-and-lentil soup
-
1 lbchestnuts
-
1.5 tspchopped fresh marjoram, or 1/2 teaspoon dried
-
1/4 tspfennel seeds, crushed
-
fresh thyme sprigs or generous pinch dried thyme
-
1/2 cdry white wine
-
1 Tbsptomato paste
-
lentils, from above
-
water, stock or cream (as needed)
-
salt
-
black pepper, coarsely ground
-
parsley, chopped
-
chestnuts, from above
-
3 Tbspolive oil, light
-
light oil
-
1 cfrench green lentils or brown lentils
-
2 qtwater
-
1medium carrot, cut into small squares
-
1/2 smonions, finely chopped
-
1 lggarlic clove, minced
-
1bay leaf
-
1/2 tspsalt
-
5parsley sprigs
- FINISHING INGREDIENTS
-
small croutons fried in butter, optional
How To Make chestnut-and-lentil soup
-
1Preheat oven to 350.
-
2Score chestnuts on their rounded sides and toss them in just enough oil to lightly coat them.
-
3Place chestnuts on baking sheet.
-
4Bake until skins have opened and meat is tender, about 20 minutes.
-
5When cool enough to handle, peel and dice them into small pieces.
-
6Set aside.
-
7Rinse lentils and combine them in soup pot with the water.
-
8Bring to boil.
-
9Cook a few minutes at gentle boil, removing foam that forms on surface.
-
10Add carrot, celery, onion, garlic, bay leaf, salt and parsley.
-
11Lower heat and simmer until lentils are tender, about 35 minutes.
-
12When done, remove parsley sprigs and bay leaf.
-
13Correct seasoning and add salt, if necessary.
-
14Puree half the lentils until smooth, then recombine them with the rest.
-
15FINISHING THE SOUP: In pan large enough to hold soup, warm olive oil, then add roasted chestnuts and herbs.
-
16Cook over medium heat, stirring frequently, for several minutes. Add wine and tomato paste.
-
17Stir to dissolve tomato paste and cook a few minutes to reduce wine.
-
18Stir in lentil mixture and simmer gently 20 minutes.
-
19If soup is too thick, thin it with a little water, stock or cream until of right consistency.
-
20Taste for salt and season with pepper.
-
21Serve with spoonful of olive oil swirled into each bowl.
-
22Sprinkle with parsley and croutons, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT