Soupe Auvergnate: Difference between revisions
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|description=A soup made with AOP Puy lentils from the Auvergne departement (Aquitaine) of France | |description=A soup made with AOP Puy lentils from the Auvergne departement (Aquitaine) of France | ||
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<!-- /seo --> | <!-- /seo -->A soup made with [[AOP]] [[Puy lentils]] from the Auvergne département (Aquitaine) of France. | ||
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|PrepTime = 1 hour 15 minutes | |PrepTime = 1 hour 15 minutes | ||
|CookTime = 1 hour 40 minutes | |CookTime = 1 hour 40 minutes | ||
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<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
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''<span class="reviewTitle">Winter warmer</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">A bowl of this by a log fire is lovely</span> | |||
<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/soupeauvergnate|#soupeauvergnate]] [[Special:Search/vegetablestock|#vegetablestock]] [[Special:Search/bread|#bread]] [[Special:Search/garlic|#garlic]] [[Special:Search/lentils|#lentils]] [[Special:Search/onions|#onions]] [[Special:Search/puylentils|#puylentils]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/potatoes|#potatoes]] [[Special:Search/butter|#butter]] [[Special:Search/soup|#soup]] | ||
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Latest revision as of 17:15, 9 January 2022
A soup made with AOP Puy lentils from the Auvergne département (Aquitaine) of France.
| Soupe Auvergnate | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 305 |
| Ready in: | 2 hours 55 minutes |
| Prep. time: | 1 hour 15 minutes |
| Cook time: | 1 hour 40 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 17th January 2013 |
|
Best recipe reviewWinter warmer 4/5 A bowl of this by a log fire is lovely |
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.
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