Advanced Recipes

Summer-Style Lentil Soup

Ingredients:

3 oz diced onion 

1/4 oz minced garlic 

2 ½  oz diced leek 

2 oz sliced carrot

1 ¾ oz sliced celery

1 oz tomato paste

2 qt Vegetable Stock 

10 oz French lentils, sorted, rinsed

1 Sachet d'Épices (in cheesecloth wrap parsley stems, thyme, bay leaf, cracked black peppercorns, garlic cloves - tie with butcher’s twine).

3 strips lemon peel

1 tbsp dry white wine

1 tbsp sherry vinegar 

1 tsp salt

1/4 tsp ground black pepper

HERB GARNISH

1 tbsp chopped chives

1 tbsp chopped parsley

Method:

1. In ½ cup of the vegetable stock, sweat the onion and garlic until translucent.

2.  Add the leek, carrot, and celery to the pan. Cover and continue to sweat until the vegetables are tender. Add the tomato paste and sauté until brown. Add the rest of the stock, lentils, sachet, and lemon peel. Simmer until the lentils are tender, about 20 minutes.

3. Remove and discard the sachet and lemon peel strips. Add the wine, vinegar, salt, and pepper.

Garnish each portion of soup with the chives and parsley.

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Cold Asparagus Soup

Ingredients

2 oz diced onion

2 tsp minced garlic.

2 tsp minced shallot

1 oz whole grain flour (any type)

2 lb 4 oz asparagus stems, trimmed, peeled, sliced on the diagonal

24 fl oz Vegetable Stock

1 tsp grated lemon zest

1⁄2 tsp salt

4 fl oz evaporated skim milk

GARNISH

Blanched mini cauliflower florets

Shaved asparagus, blanched

Method

1. In a large soup pot heat 1/2 cup of the vegetable stock. Add the onions, garlic, and shallots and sweat until tender.

2. Add the flour moistened with a bit of the stock to create a slurry, stir frequently; cook until thick and pasty, about 5 minutes. Add the asparagus stems, stock, and lemon zest. Simmer until the asparagus stems are tender. Purée the soup in a food processor or blender. Strain the soup through a fine-mesh sieve to remove the asparagus fibers.

3. Stir in the salt and milk. Chill the soup. The soup is ready to serve once it is completely cooled.

4. To serve, ladle the cold soup into a chilled bowl or cup. Garnish each portion with approximately 1 tsp cauliflower pieces and shaved, blanched asparagus.

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