Lentil Puree Soup

Ingredients

• 1 pint of Lentils
• a bunch of sweet herbs
• one onion
• a pat of butter
• a little salt
• sufficient water to cook them in

Method

1. 1

   Put the Lentils in a saucepan with sweet herbs, onion, butter, salt, and water.

2. 2

   When soft, drain and press through a hair sieve.

3. 3

   Put the puree in a glazing-stewpan with half its quantity of Spanish sauce, reduce, strain, and finish with butter and meat glaze.

4. 4

   Serve hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 334. The excerpt below is the record exactly as published.

one onion, and a piece of celery. When the ears and Lentils are done, pass the Lentils through a fine hair sieve, turn the puree into a stewpan, pour the broth in, pass it again through the sieve, and stir over the fire till boiling ; then move it to the side, put the ears, cut in several pieces, in the saucepan, and simmer for a-quarter-of-an-hour. Skim off the fat, turn the puree into a tureen, and serve with crofitons of fried bread. (3) Put the required quantity of Lentils in a saucepan with a bunch of sweet herbs, one onion, a pat of butter, a little salt, and sufficient water to cook them in. When soft, drain, and press them through a hair sieve. Put the puree in a glazing-stewpan with half its quantity of Spanish sauce, reduce, and strain through a fine hair sieve ; finish the puree with butter and meat glaze, and serve while hot. (4) Wash 1 pint of Lentils, and put them in a saucepan with 3 pints of water, a small onion and carrot, a sprig of celery, and 1 dessert-spoonful of salt. When boiling, move the saucepan to the side and simmer the contents till the Lentils are done. When soft, drain the Lentils in a colander, reserving the liquor, then pass them through a fine hair sieve, pouring over them a little of the liquor now and again to help the passing. When done, put the Lentil puree in a stewpan and pour in a sufficient quantity of broth to make soup ; let it simmer gently for half-an- liour, stirring often to prevent burning at the bottom of For details respectinj Culinary Processes, Utensils, Sauces, dc., referred to, see under their special heads. 858 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Lentils— continued. the stewpan. When ready to serve mix in Joz. of fresh butter, and when melted pour all into a soup-tureen and serve with sippets of toast. (5) Scrape four carrots, wash one lettuce, and cut them up ; peel two onions and slice them. Put all these into a saucepan with 2oz. of butter, and let them stew for five minutes. Have 4 breakfast-cupfuls of Lentils ready soaked in cold water for two hours, and add them to the vege- tables in the saucepan together with 1 pint of stock, and simmer for half-an-hour ; add 3 pints more stock and boil for an hour. Put in the crumb of two French rolls, and when these are well soaked, mb vegetables, Lentils, and bread- crumb through a wire sieve. Return the soup to the sauce- pan, season with a moderate quantity, of pepper and salt, let it boil up once, and serve. Lentil Puree Soup au Maigre. — Soak 1 pint of Lentils

Cook this with the app: pantry check, scaling, and the assistant.