Cream of Lentil Soup (Pure de Lentejas)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound dried quick-cooking lentils, rinsed in cold water and picked over 2 quarts water 1 ham bone
1 medium-size onion stuck with 3 cloves 1 rib celery, without leaves, chopped 2 medium-size ripe tomatoes, quartered
1 clove garlic 1 large leek, the white bulb and tender part of the green stem, cleaned well and sliced 1 medium-size carrot, scrubbed and diced
1 medium-size all-purpose potato, peeled and diced 1 bay leaf 1 teaspoon ground cumin
1 tablespoon red wine vinegar salt and freshly ground black pepper to taste 2 cups milk



1 In a large saucepan, over low heat, combine all the ingredients except the salt, pepper, and milk, and simmer, covered, 45 minutes to 1 hour, adding more water if necessary.
2 Remove the ham bone, onion, and bay leaf, and discard. Pour the soup, in batches, into a food processor fitted with a steel blade, and process until smooth. Return the soup to the saucepan and add the salt and pepper.
3 Over low heat, gradually add the milk, stirring to blend. Cook 10-15 minutes, correct the seasonings, and serve. The soup thickens upon standing, so to reheat, thin it out with a little stock or milk.

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