LENTIL SOUP WOLFGANG PUCK

LENTIL SOUP WOLFGANG PUCK image

Number Of Ingredients 22

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Ingredients

Soup:
3 tablespoons olive oil
1 1/2 cups chopped red onion
1/2 cup diced carrot
5 cloves garlic, chopped
1 tablespoon turmeric
2 teaspoons ground cumin
1/2 celery stalk
1 branch fresh parsley
1 branch fresh thyme
1 pound golden lentils (or regular lentils, if not available)
10 cups chicken stock, heated, recipe follows, or store-bought chicken broth
Salt and freshly ground pepper
Pinch chili pepper flakes
Garnish:
1 cup plain yogurt
1 tablespoon chopped fresh mint leaves
1/2 teaspoon lemon zest
1/2 teaspoon fresh lemon juice
1 teaspoon honey
Pinch salt
Prepare the soup: In a large saucepan, heat the olive oil. Add the onion, carrot, garlic, turmeric, and cumin. Saute over high heat until the onions are glassy, about 5 minutes. Meanwhile, make a bouquet garni by tying together the celery, parsley, and thyme, and add to pan. Stir in the lentils and the chicken stock, season lightly with salt, pepper, and chili flakes, and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes, or until the lentils are tender. Skim as necessary.

Steps:

Meatball Cooking: Heat 2 tablespoons olive oil in a large ovenproof skillet or saute pan. Arrange the meatballs in 1 layer in the pan, quickly sear meatballs over high heat, and then place in the oven. Cook until the meatballs are well browned and firm to the touch, turning to brown all sides, 8 to 10 minutes. Prepare the garnish: In a small bowl, combine all ingredients. Refrigerate until serving time. Return to the soup: Remove the celery bouquet. With an immersion blender, lightly blend soup (you want it to still be a little chunky). Correct seasoning, to taste. Alternatively, transfer 2/3 of the soup to a blender*. Blend until smooth and return to the saucepan. Ladle soup into 8 or 10 soup bowls. Divide the meatballs evenly among the soup bowls and drizzle the yogurt mixture over. Serve immediately. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. Chicken Stock: 5 to 6 pounds chicken bones, including necks and feet, coarsely chopped 3 1/2 quarts cold water 1 medium carrot, peeled and sliced 1 medium onion, quartered 1 small celery stalk, sliced 1 small leek, sliced 3 sprigs parsley with stems 1 bay leaf 1/2 teaspoon whole white peppercorns Place the chicken bones in a 6-quart pot, pour water over to cover, and bring to a rolling boil. Skim off the scum that collects on the top. Add the remaining ingredients, lower the flame, and simmer about 2 hours, skimming as necessary. Strain into a clean bowl and cool. Refrigerate in a covered container for up to 3 days, discarding hardened layer of fat before using or freezing. Yield: about 2 quarts