Friday, September 19, 2008

Sing a Song of Soup

The Mock Turtle's Song

Beautiful soup, so rich and green, Waiting in a hot tureen! Who for such dainties would not stoop? Soup of the evening, beautiful Soup! Soup of the evening, beautiful Soup! Beau--ootiful Soo--oop! Beau--ootiful Soo--oop! Soo--oop of the e--e--evening, Beautiful, beautiful Soup! Lewis Carroll


Well, our soup tonight was brown, but it was pretty yummy! And it was in a nice tureen, too (a Thanksgiving present from my Taylor-Love). (Yes, Kayleen, the pot matches our stovetop tea pot. We love it!) Doesn't it remind you of a cauldron? It's my favorite pot :D

Brown lentil soup with sour cream, served with sour dough toast and artichoke and olive hummus. Mm...

------- Roman Lentil Soup (from Nourishing Traditions) 3 medium onions, peeled and sliced (or 3 leeks, washed, trimmed and sliced) 3 carrots, peeled and sliced 2 T butter 2 T extra virgin olive oil 2 quarts (8 c) beef or chicken stock (or combination of stock and water) 2 c red or brown lentils (soaked in water for 7 hours) several springs fresh thyme, tied together 1/2 tsp dried green peppercorns 1/4 c fresh lemon juice or whey (not powdered whey!) sea salt sour cream In a large pot, cook onions (or leeks) and carrots in butter and olive oil for about 30 minutes until tender. Add stock and lentils and bring to a boil. The lentils will produce a great deal of foam--be sure to skim this off. Reduce heat and add thyme and crushed peppercorns. Simmer, covered, until the lentils are tender, another 30 minutes. Remove the thyme. Purée soup with a handheld blender (best gadget ever, if you like blended soups). Thin with water to desired consistency (if necessary). Reheat slightly and add lemon juice or whey. Season to taste with sea salt. Ladle into heated bowls and serve with sour cream.


  1. Yum! I am reading this before eating breakfast so it's made me even more hungry!