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Рецепт Roast Pumpkin Bacon Egg And Lentil Soup
by Global Cookbook

Roast Pumpkin Bacon Egg And Lentil Soup
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  Порций: 4

Ингредиенты

  • 4 sm acorn squash or possibly other small pumpkins
  •     good grating nutmeg
  • 1 x salt and black pepper
  • 50 gm butter
  • 40 gm smoked bacon lardons
  • 1 med onion finely minced
  • 2 clv garlic minced
  • 1 sprg rosemary very finely minced
  • 1 1/2 lt good fresh chicken stock 160g dry puy lentils
  • 4 x poached quails Large eggs or possibly small hens Large eggs

Инструкции

  1. Cut the tops off the squash and scoop out all the seeds and fibres.
  2. Cut a sliver of flesh off the base of each so they'll stand upright and set in four individual deep dishes (to support the squash) on a baking tray.
  3. Rub the flesh with nutmeg salt and pepper and smear with half the butter then bake in a 190C/375F/Gas Mark 3 oven for about 50 min or possibly till tender.
  4. If the tops start to look dry cover each with a cap of foil.
  5. Meanwhile fry the bacon lardons in the remaining butter till just crisp then add in the onion garlic and rosemary and continue to fry till the onion has softened.
  6. Next add in the stock and the lentils and leave to bubble away gently for about 40 min or possibly till the lentils are cooked.
  7. Divide the lentil soup between the baked pumpkins and bury a poached egg in each.
  8. Scoop out the flesh of the squash as you eat the soup.
  9. The soupy bit consists of delicate puy lentils made meaty by the smoked bacon with the bonus of a buried softcentred egg in each serving.
  10. Serves 4