Lentil Soup

Ingredients

• 1 pint lentils
• 1 small onion
• 1 stick of celery
• 2 oz. butter
• 1 gill Plasmon stock
• 2 quarts water
• salt and pepper to taste

Method

1. 1

   Wash lentils and soak in cold water for 3-4 hours.

2. 2

   In a saucepan, melt butter, add lentils, onion, and celery, stir for 5 minutes.

3. 3

   Add water, boil, skim, and cook until lentils are soft.

4. 4

   Pass through a sieve, add Plasmon, salt, and pepper, reheat, and serve with diced bread.

Nutrition per serving

As published

This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 5. The excerpt below is the record exactly as published.

2 oz. butter ; 1 small onion ; \ pint Plasmon stock ; | pint milk ; 1 pint zvater ; 1 tablespoonful ground rice ; salt, pepper , and nutmeg ; fried bread croutons. Method. — Wash and peel the potatoes, slice them. Peel and slice the onions. Melt the butter in a stewpan, put in 2 i8 potatoes and onion, and fry a little without browning. Add the water and milk, boil up and skim. Stir in the ground rice, and cook gently till the vegetables are tender. Rub all through a fine sieve. Return to the stewpan, add the Plasmon stock, season to taste with salt, pepper, and nutmeg, and re-heat. Serve with small croutons of fried bread. This soup may be made still richer by adding, a few minutes before serving, one yolk of egg mixed with half-a tablespoonful of cream. 4. LENTIL SOUP. — Ingredients : i pint lentils rr small onion ; x stick of celery ; 2 oz. hitter ; 1 gill Plasmon stock ( recipe No. 2, page 17) ; 2 quarts water ; salt and pepper to taste

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