Lentil Soup

Ingredients

• 1 cupful lentils
• 2 stalks celery
• 2 cupfuls milk
• 1 tablespoonful flour
• 3 tablespoonfuls Crisco
• 1 bay leaf
• 3 pints stock or water
• 1 onion
• 1 carrot
• Salt and pepper to taste
• 1/2 cupful cream
• Croutons

Method

1. 1

   Wash lentils; soak twenty-four hours; drain well.

2. 2

   Cut onion, carrot and celery into small pieces, then put them into a saucepan with Crisco, cover, and cook gently for fifteen minutes.

3. 3

   Add stock and simmer 2 hours, then rub through sieve.

4. 4

   Return to pan, add milk, seasonings, and bring to boil.

5. 5

   Moisten flour with 1/2 cupful milk or stock, add it to soup and simmer five minutes.

6. 6

   Season to taste and add cream.

7. 7

   Serve with croutons of fried or toasted bread.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 24. The excerpt below is the record exactly as published.

Lentil Soup 1 cupful lentils 2 stalks celery 2 cupfuls milk 1 tablespoonful flour 3 tablespoonfuls Crisco 1 bay leaf 3 pints stock or water Salt and pepper to taste 1 onion Y% cupful cream 1 carrot Croutons

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