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  • Chestnut And Lentil Soup

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    Chestnut And Lentil Soup
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb Chestnuts Light oil
    • 1 c. French green lentils, =Or possibly=- Brown Lentils
    • 2 quart Water
    • 1 med Carrot, diced into small, even squares
    • 1 x Celery stalk, cut into small squar
    • 1/2 sm Onion, finely diced
    • 1 lrg Garlic clove, peeled and finely ch
    • 1 x Bay leaf
    • 1/2 tsp Salt, or possibly to taste
    • 5 x Parsley sprigs
    • 3 Tbsp. Light extra virgin olive oil, Chestnuts (from abov
    • 1 1/2 tsp Minced fresh marjoram -Or possibly-
    • 1/2 tsp -Dry Marjoram
    • 1/4 tsp Fennel seeds, crushed (or possibly grnd) Fresh thyme sprigs, -=Or possibly=- 1 healthy pinch -(generous) dry Thyme
    • 1/2 c. Dry white wine
    • 1 Tbsp. Tomato paste, Lentils (from above) Water, stock or possibly cream (if needed) Salt Freshly milled black pepper Extra-virgin extra virgin olive oil Finely minced parsley sm Croutons, fried Butter or possibly oil, (optional)

    Directions

    1. PREHEAT OVEN TO 350F. Score chestnuts on their rounded sides and toss them in just sufficient oil to lightly coat them. Place chestnuts on baking sheet.
    2. Bake till skins have opened and meat is tender, about 20 min. When cold sufficient to handle, peel and dice them into small pcs. Set aside.
    3. Rinse lentils and combine them in soup pot with the water. Bring to boil.
    4. Cook a few min at gentle boil, removing foam which forms on surface. Add in carrot, celery, onion, garlic, bay leaf, salt and parsley. Lower heat and simmer till lentils are tender, about 35 min. When done, remove parsley sprigs and bay leaf. Correct seasoning and add in salt, if necessary.
    5. Puree half the lentils till smooth, then recombine them with the rest.
    6. FINISHING THE SOUP: In pan large sufficient to hold soup, hot extra virgin olive oil, then add in roasted chestnuts and herbs. Cook over medium heat, stirring frequently, for several min. Add in wine and tomato paste. Stir to dissolve tomato paste and cook a few min to reduce wine. Stir in lentil mix and simmer gently 20 min. If soup is too thick, thin it with a little water, stock or possibly cream till of right consistency. Taste for salt and season with pepper. Serve with spoonful of extra virgin olive oil swirled into each bowl. Sprinkle with parsley and croutons, if you like.

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