Lentil Soup With Pounded Walnuts And Cream Best Recipes

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LENTIL SOUP WITH POUNDED WALNUTS AND CREAM

2022-09-26



LENTIL SOUP WITH POUNDED WALNUTS AND CREAM image

Categories     Bean

Yield 4-6 servings

Number Of Ingredients 10

Ingredients:

  • 2 cups lentils
  • 2 to 4 tablespoons butter
  • 1 onion, finely diced
  • 1 bay leaf
  • 6 cups vegetable or chicken stock (or water)
  • Sea salt and freshly ground black pepper
  • 2 large garlic cloves
  • 2/3 cup lightly toasted walnuts
  • ½ cup plus 2 tablespoons crème fraîche
  • 2 tablespoons minced parsley, optional.

Steps:

  • 1. Soak the lentils in water for 2 hours, then drain. 2. Melt the butter in a large pot over low heat. Add the onion and bay leaf. Sauté over medium-high heat until onion is translucent, 5 minutes. Add lentils, stock and 1 teaspoon salt. Bring to a boil, then reduce heat. Simmer, covered, until lentils are soft, about 30 minutes. Season with salt and pepper. 3. Using a mortar and pestle, pound the garlic with a large pinch of salt. Add the walnuts and work until finely ground. Add 2 tablespoons crème fraîche, mixing it in a teaspoon at a time, to form a paste. 4. Add the remaining ½ cup crème fraîche to the finished soup. To serve, ladle the soup into bowls and top each with a large spoonful of walnut cream, a bit of ground pepper and, if desired, a sprinkle of parsley. Serves 4 to 6. Adapted from "Vegetable Soups," by Deborah Madison.

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  • Melt the butter in a large pot over low heat. Add the onion and bay leaf. Sauté over medium-high heat until onion is translucent, 5 minutes. Add lentils, stock and 1 teaspoon salt. Bring to a boil, then reduce heat. Simmer, covered, until lentils are soft, about 30 minutes. Season with salt and pepper.
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