Lentil Purée Soup

Ingredients

• two pounds of properly soaked lentils
• two tablespoonfuls of salt
• a small carrot
• one onion
• one head of celery
• two leeks
• two quarts of water
• three gills of cold water
• three pints of boiling broth
• salt to taste
• pepper to taste

Method

1. 1

   Put lentils, salt, carrot, onion, celery, leeks, and water in a stewpan; boil gently until lentils are done, adding cold water gradually.

2. 2

   Strain, pass lentils through a sieve, and return to stewpan.

3. 3

   Stir in boiling broth, simmer for 20 minutes, skim, season, and serve with croutons fried in butter.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 17. The excerpt below is the record exactly as published.

LENTIL PUR^E SOUP. Put two pounds of properly soaked lentils into a stewpan, two tablespoonfuls of salt, a small carrot, one onion, one head of celery, two leeks, and two quarts of water; boil gently till the lentils are done, gradually adding during the boiling three gills of cold water to swell the lentils and accelerate their cooking ; then strain the water through a colander ; take the vegetables out and pass the lentils only through a sieve, by rubbing in the usual way with a wooden spoon; moisten now and then with a little hot broth to facilitate the passing of the puree. When this is done, return it to the stewpan; stir well in pouring gradually three pints of boiling broth ; let simmer for about twenty minutes, giving it an occasional stir to prevent burning ; then skim, add salt and pepper to taste, and serve with crodtons fried in butter. This soup can also be made "maigre" by using the water 38 PRACTICAL HOUSEHOLD COOKERY. in which the lentils were cooked, instead of broth, and by adding two ounces of butter before serving. 58. WHITE HARICOT BEANS PUR^E SOUP. Prepare this pur6e in the same manner as the lentils or green peas ; but take care not to cook the beans too much, and before pouring the purde into the soup-tureen melt an ounce of fresh butter with it, and serve with small crodtons. 54w HODENA SOUP. Blanch one pound of spinach ; dry, shred, and fry it in a stewpan with an ounce of fresh butter; salt to taste

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