Friday, February 5, 2010
Red Lentil Soup w/Roasted Garlic
We love Red Lentil Soup and this version, courtesy of my fellow foodie friend and neighbor Alan is delicious.
5 cups chicken broth
1 medium onion, finely chopped
2 T EVOO
1 t minced garlic
1 1/2 cups red lentils rinsed and inspected for stones
2 heads roasted garlic (instructions to follow)
1 cup of cream fraiche or heavy cream (optional)
Heat EVOO in dutch oven, once shimmering add minced garlic and saute over low heat until onions and garlic are soft.
Add chicken broth to simmer (not rolling boil).
Add lentils and simmer for 45 minutes or until lentils are fully cooked.
Remove from heat.
Add roasted garlic.
Puree soup with blender, food processor or immersion blender, I used an immersion blender.
Return soup to pot and add heavy cream or cream fraiche (I used half and half).
Continue to simmer until the cream is heated through.
Taste and season with salt / pepper
Garnish w/fresh Italian parsley
About six servings
Reserve 1/2 Cup cooked lentils (remove them from soup before blending)
Add to soup after blending. This will add texture (pureed and non pureed lentils). Adding the cream is optional, the soup has a creamy consistency without the addition but it does kick it up a few notches.
After using immersion blender:
2 heads of fresh garlic
Cut top off garlic heads to expose individual cloves
Drizzle extra virgin olive oil over top
Wrap completely in aluminum foil
Bake at 400 degrees for 45 minutes or until garlic is golden brown and smells sweet (I use a toaster oven)
Allow to cool to room temperature
Individual cloves can be separated from head and skin removed by squeezing between fingers.