Soupe Auvergnate: Difference between revisions
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===Chef's notes=== | ===Chef's notes=== | ||
I made my [[Vegetable Stock|vegetable stock]] using [[Marigold Swiss bouillon powder]], but you can can use a use a decent homemade [[Vegetable stock|vegetable stock]] if you wish. | I made my [[Vegetable Stock|vegetable stock]] using [[Marigold Swiss bouillon powder]], but you can can use a use a decent homemade [[Vegetable stock|vegetable stock]] if you wish. | ||
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[[Category:Recipes|Soupe auvergnate]] | [[Category:Recipes|Soupe auvergnate]] | ||
[[Category:French recipes|Soupe auvergnate]] | [[Category:French recipes|Soupe auvergnate]] | ||
Revision as of 15:24, 31 May 2015
| Soupe Auvergnate | |
|---|---|
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| Servings: | Serves 4 |
| Ready in: | 2 hours 55 minutes |
| Prep. time: | 1 hour 15 minutes |
| Cook time: | 1 hour 40 minutes |
| Difficulty: | 
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A soup made with AOP Puy lentils from the Auvergne département (Aquitaine) of France.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 110g Puy lentils
- 1.2 litres hot vegetable stock
- 2 Spanish onions, thinly sliced
- 1 bulb garlic, finely diced
- Olive oil
- 225g medium potatoes, peeled, and cut into quarters
- 2 large bay leaves
- Pinch of ground cloves
- Seasoning, to taste
- butter
- 4 slices of bread, crusts removed, and cut into cubes
Method
- Place the lentils in a saucepan and pour the hot vegetable stock over them.
- Cover and leave for about an hour.
- Meanwhile fry the onions and garlic in a little olive oil, until slightly brown.
- Add the potatoes, and the fried onions and garlic to the lentils.
- Simmer, covered, for 1½ hours until the lentils are tender.
- Allow to cool, blend and season.
- In the meantime, heat the oven to 190° C (375° F - gas 5) and dry the bread cubes until golden.
- Return the soup to the pan, add the butter and heat through.
- Serve, garnished with the cubes of bread.
Serving suggestions
Served with good bread and a little salad, this would make an excellent lunch.
Variations
If you cannot get Puy lentils, use any small green or brown ones.
Chef's notes
I made my vegetable stock using Marigold Swiss bouillon powder, but you can can use a use a decent homemade vegetable stock if you wish. Template:ReipeLine