Puree of White Lentils

Ingredients

• Half a pound of German lentils
• Salt
• Two sticks of celery
• One pint and a half of water
• Two sprigs of parsley
• One pint and a half of milk
• A small blade of mace
• Half a pint of cream
• One onion
• One ounce and a half of butter
• Six white peppercorns
• One ounce of flour

Method

1. 1

   Wash the lentils well in several waters; put them into a saucepan with the water, celery, mace, parsley, onion, and peppercorns, and let them boil for an hour and a half till they are quite tender.

2. 2

   Put them through a hair or fine wire sieve, rubbing the pulp through with the back of a wooden spoon.

3. 3

   Put the butter and flour into a clean saucepan, large enough to hold all the soup, mix them together smoothly, stir in the purée, and add the milk gradually; season it with salt; keep it stirred over the fire till it boils, add the cream, and serve with fried croutons.

Nutrition per serving

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 6. The excerpt below is the record exactly as published.

PUREE OF WHITE LENTILS Ingredients Half a pound of German lentils. Salt. Two sticks of celery. One pint and a half of water. Two sprigs of parsley. One pint and a half of milk. A small blade of mace. Half a pint of cream. One onion. One ounce and a half of butter. Six white peppercorns. One ounce of flour

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