1 lb chestnuts
1 light oil
1 cup french green lentils =or=- brown le, ntils
2 qt water
1 medium carrot diced into small, even squ, ares
1 celery stalk cut into small square, s
1/2 small onion, finely diced
1 large garlic clove peeled and finely cho, pped
1 bay leaf
1/2 tsp salt, or to taste
5 parsley sprigs
FINISHING THE SOUP
3 tbsp light olive oil chestnuts (from abo, ve)
1 1/2 tsp chopped fresh marjoram -or- dried m, arjoram
1/4 tsp fennel seeds, crushed (or ground)
1 fresh thyme sprigs, -=or=- (generous) dried t
1/2 cup dry white wine
1 tbsp tomato paste lentils (from above)
1 water, stock or cream (as needed)
1 salt
1 freshly milled black pepper
1 extra-virgin olive oil
1 finely chopped parsley
1 small croutons, fried (in butter or, oil) (optional)
Directions
PREHEAT OVEN TO 350F. Score chestnuts on their rounded sides and toss
them in just enough oil to lightly coat them. Place chestnuts on
baking sheet. Bake until skins have opened and meat is tender, about
20 minutes. When cool enough to handle, peel and dice them into small
pieces. Set aside. Rinse lentils and combine them in soup pot with
the water. Bring to boil. Cook a few minutes at gentle boil, removing
foam that forms on surface. Add carrot, celery, onion, garlic, bay
leaf, salt and parsley. Lower heat and simmer until lentils are
tender, about 35 minutes. When done, remove parsley sprigs and bay
leaf. Correct seasoning and add salt, if necessary. Puree half the
lentils until smooth, then recombine them with the rest. FINISHING
THE SOUP: In pan large enough to hold soup, warm olive oil, then add
roasted chestnuts and herbs. Cook over medium heat, stirring
frequently, for several minutes. Add wine and tomato paste. Stir to
dissolve tomato paste and cook a few minutes to reduce wine. Stir in
lentil mixture and simmer gently 20 minutes. If soup is too thick,
thin it with a little water, stock or cream until of right
consistency. Taste for salt and season with pepper. Serve with
spoonful of olive oil swirled into each bowl. Sprinkle with parsley
and croutons, if desired. ---
Servings: 6 servings
Chestnut-And-Lentil Soup Recipe brought to you by Recipe Ideas
Categories: Bean; Nut; Soup; Vegetable
The History of Recipes
It is possible to follow the history of `recipes` way back into the far past, in truth as far back into recorded history as early Egypt, and possibly even further. Having said that, these, ancient cookbooks were just basic pictorial recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to food historians are a few ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. As our culinary historical trip moves to more modern times there are two recipe books published in the fourteenth century - a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, they are nothing to do with the spicy food that is served today, but instead recipes for the types of meals on the menus of the rich and powerful of the period. Over the following few centuries, the wealthy families of Europe competed to serve up the most extravagent banquests, and as a result the best chefs and their recipes could command a high salary. However, it was during the 1800s that cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, testing, and publishing recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, recipe publications are highly popular as a result of increased literacy, people having increased leisure time and having more money to spend. The introduction of television brought us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Chestnut And Lentil Soup recipe.
