Lentil soup (Potage Esau)

Ingredients

• 4 tablespoons chopped salt pork fat (preferably belly fat)
• 1 cup finely chopped onion
• 1 teaspoon chopped garlic
• 1 pound dried lentils
• ½ cup raw rice
• 11 cups beef broth, fresh or canned
• Salt, if desired
• Freshly ground pepper
• 1 bay leaf
• ½ cup heavy cream
• 2 tablespoons butter

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    349 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 47 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 19 grams protein; 28 milligrams cholesterol; 1237 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 – 10 servings

Preparation

1. Place the pork fat in a kettle and cook briefly to render but not to brown. Add the onion and cook slowly, stirring frequently, about five minutes. Add the garlic and lentils and stir.
2. Add the rice and broth. Add salt and pepper to taste and the bay leaf. Bring to the boil and simmer, uncovered, about 45 minutes or until lentils are tender. Scoop out one cup of lentils and set aside.
3. Put the soup through a food mill or sieve to remove the outer skin of the lentils. Blend the puree of lentils in an electric blender. This may have to be done in two or more operations.
4. As the soup is blended, return it to the kettle and add the reserved cup of lentils. Bring to the boil. Add the cream and bring to the simmer. Swirl in the butter and serve piping hot.

1 hour