POTAGE DE LENTILLES à L'OSEILLE

Potage de Lentilles à l'Oseille image

Yield makes 4 servings

Number Of Ingredients 7

1/3 pound dried lentils, preferably small dark green lentils, rinsed and picked over
6 cups beef, chicken, or vegetable stock, preferably homemade (page 160 or 162), or water
1 to 3 tablespoons butter
1/4 pound sorrel or spinach, or a little more, chopped
Salt and black pepper to taste
1 teaspoon sugar
Fresh lemon juice to taste (if using spinach)

Steps:

Place the lentils in a large saucepan and add the stock. Simmer over low heat until softened, 30 minutes or so.
Meanwhile, melt 1 tablespoon of the butter in a deep skillet over medium heat and cook the sorrel until softened, about 5 minutes. Stir the sorrel into the simmering lentils along with the salt, pepper, and sugar; bring the mixture to a boil, then lower the heat and simmer, stirring occasionally, for about 10 minutes.
At this point you can adjust the seasoning-now is the time to add lemon if you think the soup needs some-and serve, or you can puree the soup, which is somewhat more elegant. To do so, use a food mill, an immersion blender, or an upright blender and puree the mixture until smooth, working in batches if necessary. (In this as in every instance, take care when pureeing hot liquid; it's best, if you have the time, to let the mixture cool to room temperature before pureeing.) Reheat the soup in the pan and stir in the remaining butter, or cover and refrigerate the soup for up to a couple of days, adding the butter (and a little water if necessary) when you reheat it.