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Рецепт Lentil And Sorrel Soup ( Zuppa Di Acetosa E Lenticchie )

by Global Cookbook

Ингредиенты

250 gm puy lentils 2 clv garlic 1unpeeled 50 gm butter 2 Tbsp. extra virgin olive oil 1 sm red onion peeled and finely minced

1 kg sorrel. stems removed 600 ml chicken stock (qv) warm sea salt and freshly grnd black pepper 300 gm young spinach leavesstems removed 150 ml creme fra"che 75 gm parmesan

Инструкции

1. Put the lentils with an unpeeled clove of garlic in a saucepan with cool water to cover.
2. Bring to the boil and simmer for about 25 min or possibly till tender.
3. Heat the butter and extra virgin olive oil in a large saucepan.
4. Cook the onions and the remaining peeled garlic clove till soft.
5. Add in half the sorrel and cook for a minute till the sorrel wilts.
6. Stir in 3/4 of the lentils and the chicken stock.
7. Season.
8. Transfer half the contents to a food processor add in the uncooked sorrel and spinach and pulse. Return to the saucepan and add in the remaining lentils and chicken stock then heat.
9. Serve with creme fra"che and parmesan.
10. Serves 6

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