Puree of Lentils (Soup)

Ingredients

• one pound of well-washed lentils
• one quart of stock
• an onion
• carrot
• bay leaf
• clove
• some parsley
• celery
• leek
• whole black pepper
• a ham bone or small piece of pigskin
• a piece of butter

Method

1. 1

   Put lentils and stock in pot, skim when boiling, and salt.

2. 2

   In a saute pan, add onion, carrot, bay leaf, clove, parsley, celery, leek, black pepper, ham bone, and butter.

3. 3

   Simmer, then add to lentils and boil.

4. 4

   Strain and serve with fried bread.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 241. The excerpt below is the record exactly as published.

Puree of lentils (soup). Put in pot one pound of well-washed lentils and one quart of stock. Skim when it conies to a boil, and salt. Put in saute pan an onion, carrot, bay leaf, clove, some parsley, celery, leek, whole black pepper, a ham bone or small piece of pigskin, and a piece of butter

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