Saturday, 15 December 2007

Farmgirl's Use It Or Lose It Lentil & Escarole Soup

from the blog: Farmgirl

Makes About 8 to 10 cups

Few Tablespoons good olive oil
12 ounces onions, chopped (about 2 medium)
12 ounces carrots, chopped (about 3 to 4 medium)
3 cloves garlic, finely chopped
1-1/2 cups lentils, any kind
12 ounces fresh tomatoes, chopped (or 1 can tomatoes, any size, any kind; I love Muir Glen brand)
7 cups homemade chicken stock (or good quality storebought)
4 to 8 ounces (or more) escarole,(or other leafy green veg) coarsley chopped

Heat olive oil in a large pot on medium. Add onion and carrots and cook about 5 minutes, stirring so the oil coats the vegetables. Make a space in the bottom of the pan, add the garlic, and cook for another two minutes, stirring constantly, until the garlic is cooked but not brown.Add the lentils, tomatoes, and chicken stock and bring to a boil. Simmer, with the lid cracked, for about 45 minutes. Stir every now and again.Add the chopped escarole and cook another 5 minutes. Carefully puree about half of the soup in a blender on low speed until still slightly chunky, then return to the pot. Or use an immersion hand blender (you know I am crazy about my KitchenAid) to puree the soup to desired consistency. Cook over medium heat another five minutes.Serve hot, garnished as desired, and preferably with some kind of yummy bread, such as a crusty sourdough or a loaf of my Beyond Easy Beer Bread. (Just mix up the batter while the soup is coming to a boil, and you will have hot, fresh bread ready when the soup is.) This soup keeps well for a few days in the refrigerator and freezes beautifully (assuming you haven't run out of freezer containers).

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