Lentil soup #01
6 Servings
Ingredients
| Quantity | 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 |
Directions
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, .