French Lentil Soup
From How to cook vegetables, 1911
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 52. The excerpt below is the record exactly as published.
French Lentil Soup. Prepare a puree as stated in the last recipe, add enough stock to give it the consistency of soup. Let it simmer slowly for 20 minutes, stir and skim from time to time, and finally add x oz. of fresh butter and a little cream. Serve fried bread croutons separately. Cooked rice or vermicelli may also be added to the soup. Lentil Soup ( another way). \ lb. red lentils, 1 onion, 1 stick of celery, 2 oz. dripping, butter or 3 slices bacon, salt and pepper, 1 small carrot, and 1 turnip. Soak the lentils over-night in cold water ; melt the dripping in a stew-pan ; wash and drain the lentils, 108 HOW TO COOK VEGETABLES. then put them in the stew-pan with the sliced onion and vegetables cut into pieces ; stir them over the fire for 5 minutes ; then add a quart of cold water, the bacon previously cut into fine strips, also salt, and pepper to taste. Let this come to the boil, then skim it, and let simmer gently until the lentils are done. Pass the soup through a wire sieve and heat it up again ; skim and serve. Lentil and Asparagus Soup. b pint of lentils, 1 quart of stock, 20 green asparagus heads, 2 yolks of eggs, 1 gill of cream
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