Lentil Puree Soup

Ingredients

• 1 pint of well-washed Lentils
• 4qts. or 5qts. of warm water
• a bunch of parsley and fine herbs
• a leek
• a small onion
• 1 handful of beetroot
• lettuce-leaves
• some bits of sorrel
• some white celery-leaves
• a lump of butter

Method

1. 1

   Put lentils in a stockpot with water, salt, and herbs.

2. 2

   Boil until soft, pass through a sieve, and return to heat.

3. 3

   Fry leek and onion, add minced vegetables, stir for ten minutes, mix with puree, boil again, add butter, and serve with toast.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 333. The excerpt below is the record exactly as published.

Lentil Puree Soup.— (1) Put 1 pint of well-washed Lentils in a stockpot with 4qts. or 5qts. of warm water, a little salt, and a bunch of parsley and fine herbs. Boil till soft, then pass all through a fine hair sieve, pour the puree into a stewpan, stir till boiling, then move it to the side of the fire. Chop a leek and a small onion and fry till lightly browned, then add 1 handful of beetroot and lettuce-leaves, a few bits of sorrel and some white celery-leaves, all well minced ; stir over the fire for ten minutes, then mix them with the puree; boil up again, add a lump of butter

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