Potage De Lentilles à Loseille Food

SORREL AND POTATO SOUP-POTAGE à L'OSEILLE -

Steps:

• In a Dutch oven melt butter. Add shallots and bay leaves to melted butter and sweat shallots until tender, approximately 2-3 minutes. Add garlic and stir well for a minute, pour in wine and reduce by half.
• When mixture has been reduced pour in chicken stock, add potatoes,thyme and heavy cream.
• Bring soup to a boil, stirring occasionally. Reduce to a simmer for 10 minutes or until potatoes are fork tender. Remove from heat.
• Discard bay leaves from soup mixture and add fresh sorrel, puree the soup. Add nutmeg and season soup to taste with salt and pepper.
• When ready to serve, garnish with fresh chives.

POTAGE AUX LENTILLES ET AUX LARD - LENTIL, BACON AND TOMATO SOUP

Steps:

• Heat the oil in a large dutch oven. Add the bacon, onions and celery and cook until softened, about 10 minutes. Don't allow to brown.
• Add the garlic and stir for about 1 minute.
• Add the lentils and stir to coat with the oil and bacon fat.
• Add the tomatoes, vegetable broth, thyme and bay leaves and bring to a boil.
• Reduce heat, cover and simmer for 40 minutes or until lentils are cooked. Add more broth if soup is getting too thick.

POTAGE DE LENTILLES à L'OSEILLE

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.