Puree de Lentilles (Lentil Soup)

Ingredients

• ½ pint red lentils
• 1 onion
• 1 stick of celery
• 2 oz. butter or dripping
• pepper
• salt
• 8 pints of stock
• 1 carrot
• 1 turnip

Method

1. 1

   Melt butter or dripping in a stewpan; wash lentils, strain, and add to saucepan with sliced onion and diced vegetables.

2. 2

   Stir over fire for five minutes without browning, then add stock and a little salt.

3. 3

   Bring to boil, skim, and simmer gently until lentils are done.

4. 4

   Pass through a sieve, re-heat, and season to taste.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 123. The excerpt below is the record exactly as published.

Puree de Lent Hies {Lentil Soup). — ^ pint red lentils, 1 ■onion, 1 stick of celery, 2 oz. butter or dripping, pepper and salt, 8 pints of stock, 1 carrot, 1 turnip. Melt the butter or dripping in a stewpan ; wash the lentils, strain them, and put them in the saucepan with sliced onion and vegetables cut into pieces ; stir them over the fire for five minutes, taking care that they do not get brown, then add the stock, and a little salt. , Let this come to the boil, then skim, and let it simmer gently until the lentils are done. Pass the soup through a wire sieve or colander. Re-heat, season to taste with pepper and more salt if needed. 199. Puree de Pommes de Terre {Potato Soup). — 1 lb. of potatoes, 2 oz. dripping or butter, £ pint of milk, 1 onion

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