Lentil Puree Soup au Maigre

Ingredients

• 1 pint of Lentils
• 4qts. of cold water
• a small stick of celery
• season to taste with salt
• season to taste with pepper

Method

1. 1

   Soak the Lentils overnight, then boil with water until soft.

2. 2

   Add celery and season.

3. 3

   Serve hot with sippets of toast.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

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.

Lentil Puree Soup au Maigre. — Soak 1 pint of Lentils all night ; next morning, put them into a saucepan with some young carrots, turnips, and onions, and a head of celery, all prepared previously. Pour in 4qts. of cold water, and boil the whole gently until the Lentils are quite soft. Pass the soup through a fine hair sieve, rub- bing the vegetables and Lentils through with a wooden spoon ; return it to the saucepan, season to taste with salt and pepper, and boil up again. When ready, pour the soup into a soup-tureen, have ready a plate of sippets of toast or fried bread, and serve. Lentils with Rice. — The Lentils should be placed over- night to soak ; in the morning, drain, put them in a sauce- pan with 3 pints of water to every Alb. of Lentils, and boil gently for two hours. At the end of that time add 1 breakfast-cupful of well- washed rice, a small chopped onion, and about 2oz. of dripping, and continue the slow boiling until the rice is soft, adding more water if necessary. When quite soft, turn the Lentil-and-rice mixture on to a hot dish, and serve. Lentil Sorrp. — Prepare the required quantity of well- flavoured stock, and strain it well to remove all the fat ; mix a few table-spoonfuls of Lentil-flour smoothly with a little of the stock, then stir it into the remainder of the stock. Boil the soup for ten minutes, season to taste with salt and pepper, pour it into a soup-tureen, and serve with a plate of sippets of toast or crohtons of fried bread. Lentil Soup au Maigre. — (1) Soak \ pint of Lentils for twenty-four hours, then put them into a saucepan with rgall. of water, and boil gently until quite soft, pouring in more boiling water occasionally to keep up tlio original quantity. When the Lentils are about three-parts done, put in with them a small stick of celery

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