Lentil Soup

Ingredients

• three pints of small lentils
• one carrot
• one onion
• a bouquet garni
• two quarts of stock
• a sprig of celery

Method

1. 1

   Wash the lentils in two waters and put them into a clean stewpan.

2. 2

   Add three quarts of water, a bouquet garni, one onion with two cloves stuck in it, and one carrot.

3. 3

   Bring to the boil, skim, and simmer till the lentils are soft.

4. 4

   Remove the bouquet garni, onion, and carrot.

5. 5

   Drain in a colander, pound the lentils in a mortar, and pass them through a sieve.

6. 6

   Return the puree to the stewpan with two quarts of stock, stirring till it comes to the boil.

7. 7

   Simmer for one hour with the lid partly over.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 40. The excerpt below is the record exactly as published.

LENTIL SOUP (1). TO MAKE TWO QUARTS. Ingredients. 3 pints of small Lentils. 1 Carrot. l Onion. Bouquet garni. Celery. 2 qts. of Stock. Purchase three pints of lentils a la reine. There are two kinds — the small (d la reine) and the larger variety. The small variety are the better for making 90 Buckmaster s Cookery. into a puree. 1. Wash the lentils in two waters. 2. Put them into a clean stewpan. 3. Add three quarts of water (clean rain water if you have it), a bouquet garni , one onion, size of tennis ball, with two 'cloves stuck in it, two or three leaves of celery, one carrot a quarter of a pound. 4. Bring to the boil. 5. Skim and simmer till the lentils are soft. 6. Remove the bouquet garni , the onion and carrot. 7. Drain in a colander. 8. Pound the lentils in a mortar and pass them through a sieve. 9. Return the puree to the stewpan with two quarts of stock, stirring till it comes to the boil. 10. Simmer for one hour with the lid partly over. 11. Cut up a small bunch of young green celery leaves ; boil them in water, or better, in a little stock. 12. Drain them in a colander. 13. Season with pepper and salt. 14. Skim the soup. 15. Put the celery into the -soup tureen. 16. Pour the soup over, boiling hot, and serve. Precautions. — Have good lentils, and good stock; stirring to prevent burning, and not too much celery, or carrot. LENTIL SOUP WITHOUT STOCK (2). TO MAKE TWO QUARTS. Ingredients. 2 pints of Yellow Lentils. % a Carrot, i Onion. Celery. 1. Take two pints of yellow lentils, wash them in luke- warm-water— remove the bad ones. 2. Put the lentils into a stewpan with two quarts of water, a small onion, one ounce, a sprig of celery

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