Top | Vegetable Soups From Deborah Madison's Kitchen
Cream of Lentil-Sorrel Soup
(recipe, Deborah Madison)
- 1 cup brown lentils or pardinos, soaked for at least 1 hour if possible
- 2 to 4 Tbsp. fruity olive oil
- 1 onion, sliced
- 2 celery ribs, trimmed and sliced
- 1 carrot, sliced
- 2 bay leaves
- 3 garlic cloves, chopped
- 1 handful parsley, chopped, about ½ cup
- 6 to 8 cups water, vegetable stock, or chicken stock
- Sea salt and freshly ground pepper
- ½ cup cream or 1 cup half-and-half
- 2 packed cups ribbed sorrel leaves, about 3½ ounces, a few leaves set aside
- Buttered toast for each person
- Several tablespoons cream or crème fraîche
- Reserved sorrel leaves, finely slivered
- If you haven’t soaked them, rinse the lentils, cover them with hot water, and set them aside while you prepare everything else. When you’re ready to start cooking, drain them.
- Heat the oil in a soup pot and add the vegetables, bay leaves, parsley, and garlic. Cook over medium-high heat, stirring now and then, for 5 minutes. Add the lentils, 6 cups liquid, and 1½ teaspoons salt. Bring to a boil, then simmer, covered, until the lentils are squishy-soft, as long as an hour if needed. Add more liquid if too thick.
- Remove the bay leaves. Add the sorrel and let it melt into the soup, then purée. Or, pass everything through the finest holes of a food mill. Stir in the cream and taste for salt and season with pepper.
- Make the toast and break it into pieces. Or, crisp tiny croutons in butter or in the oven. Drizzle a teaspoon of crème fraîche, beaten first with a fork until smooth, into each bowl of soup. Snip the remaining sorrel leaves over the top, add the croutons, and serve.