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|Creamed Lentil Soup
|Recipe contributed by Dennis De Klerk
- 1 pound bag of lentils, rinsed and picked over
- 3 cloves garlic minced or passed thru a press
- 1 medium onion small dice
- 2 carrots small dice
- 2 ribs celery diced
- 1/4 cup extra virgin olive oil
- 2 quarts chicken stock
- 1/2 cup heavy cream
- Salt & Pepper
- 1 teaspoon fresh thyme
Sauté onion, celery, carrots in olive oil for about five minutes on medium flame. Add garlic, sauté for one more minute. Add lentils and stir to coat with vegetable and oil mixture. Heat lentils through then add chicken stock. Simmer on low heat, with lid ajar, for 45 minutes to 1 hour. Puree 3-4 cups at a time in blender. Pour back into pot. Add cream, thyme, salt and pepper and bring back to slow simmer until completely heated. Turn off and serve in bowls with a small drizzle of extra virgin olive oil and warm Italian bread. Serves 6-8.
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