Soup is easy in theory but takes a bit of experimentation to get the textures and flavors just so. This lentil soup took the following:
- A good tasting stock of ham hocks, bay leaves, onion, carrot, celery.
- A bag full of lentils, along with a can of diced tomatoes and a lot of chopped carrots thrown in about 1.5 hours before serving.
- An immersion blender to smooth it all out.
- Precook broccoli in the microwave (covered to steam it)
- Grate some cheese, chop some ham
- Mix up a royale (two eggs, one cup milk or cream). Add nutmeg for a french touch.
- Pour royale over ingredients in a frozen pie shell
- Bake for about 45 minutes, let rest for 15.
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