Red Lentil Soup with Walla Walla Marmalade
4 SERVINGS
Ingredients:
1 cup Red lentils, picked over, misshaped beans or stones discarded, rinsed
6 cups Chicken or vegetable stock
1/2 cup Carrots, peeled, finely diced
1/2 cup Celery, finely diced
1 Garlic clove, finely diced
1 Bay leaf
to taste Salt
3/4 teaspoon Black pepper
3 tablespoons Unsalted butter
8 cups Onions,Walla Walla or other sweet, chopped
1 teaspoon Granulated sugar
2 teaspoons Thyme, chopped
1 tablespoon Sherry vinegar
Method:
Combine the lentils and stock, and bring to a boil. Cook for a few minutes at a gentle boil and remove any foam that comes to the surface.
Add the carrots, celery, garlic, and bay leaf. Reduce the heat and simmer, uncovered, until very soft, 30 to 35 minutes.
Remove from heat and discard bay leaf.
Puree the soup; if the soup is too thick, thin with additional stock. Season with salt and 1/2 teaspoon (2.5 ml) pepper.
While the lentils are cooking, make the marmalade. Melt the butter and add the onions, sugar, and thyme. Cook, stirring often, until very soft and caramelized, 25 to 35 minutes.
Stir in the vinegar and correct seasoning with additional salt and remaining pepper.
Ladle into warm bowls and top each serving with warm onion marmalade.
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