LENTIL SOUP (POTAGE ESAU)

Lentil soup (Potage Esau) image

Provided by Craig Claiborne And Pierre Franey

Categories dinner, soups and stews, main course

Time 1h

Yield 8 - 10 servings

Number Of Ingredients 11

Ingredients

4 tablespoons chopped salt pork fat (preferably belly fat)
1 cup finely chopped onion
1 teaspoon chopped garlic
1 pound dried lentils
1/2 cup raw rice
11 cups beef broth, fresh or canned
Salt, if desired
Freshly ground pepper
1 bay leaf
1/2 cup heavy cream
2 tablespoons butter

Steps:

Place the pork fat in a kettle and cook briefly to render but not to brown. Add the onion and cook slowly, stirring frequently, about five minutes. Add the garlic and lentils and stir.
Add the rice and broth. Add salt and pepper to taste and the bay leaf. Bring to the boil and simmer, uncovered, about 45 minutes or until lentils are tender. Scoop out one cup of lentils and set aside.
Put the soup through a food mill or sieve to remove the outer skin of the lentils. Blend the puree of lentils in an electric blender. This may have to be done in two or more operations.
As the soup is blended, return it to the kettle and add the reserved cup of lentils. Bring to the boil. Add the cream and bring to the simmer. Swirl in the butter and serve piping hot.

Nutrition Facts : @context http, Calories 385, UnsaturatedFat 8 grams, Carbohydrate 42 grams, Fat 17 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 8 grams, Sodium 843 milligrams, Sugar 3 grams, TransFat 0 grams