Lentil soup #01

Yield: 6 Servings

Measure Ingredient
1 pounds Lentils
6 cups Water
1 cup Smoked pork or ham
1 teaspoon Salt
1 Carrot
1 Sprig parsley
1 Onion; finely chopped
1 Stalk celery; sliced
2 tablespoons Flour
2 tablespoons Bacon fat
¼ cup Sour cream

Soak the lentils several hours or overnight. Add meat, salt, carrot, parsley, onion & celery. Cook slowly until lentils & vegetables are soft.

Remove the meat. Strain the soup, rubbing the lentils & vegetables through the strainer. Brown the flour in fat. Stir in 1 cup of the soup & cook until thick & smooth. Add remaining soup & more water, if needed, for a pleasing consistency; add sour cream. Heat & serve in wide soup bowls.

Makes 6 servings.

MRS MILTON R. (JOANNE) RHYNARD

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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