Saturday, January 1, 2011

Reprise...Lentil Soup With Chorizo And Sherry

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Now that you've eaten the grapes and thrown the bucket of water out the back door, you must eat some lentils today to ensure luck and success in the New Year.  After that, it's up to the gods!


Serves 4

Ingredients

2 carrots, sliced and chopped

2 stalks celery, sliced and chopped

1 large onion, chopped

1 clove garlic, minced

1 ham or smoked pork bone

2 tablespoons olive oil (you will need extra to finish the soup)

2 cups dried lentils

6 cups chicken or vegetable broth

Salt and pepper, to taste

1 chorizo

1/2 Cup Dry Sherry

Olive oil


Directions


Saute carrots, celery, onion, and garlic in hot olive oil in a Dutch oven over medium-high heat 5 minutes or until tender. Add the ham or smoked pork bone and brown on both sides. Sort and remove any debris from lentils; rinse under cold running water. Add lentils and broth to vegetable mixture; bring to a boil, reduce heat, and simmer 20 minutes, or until lentils are tender. Slice the chorizo in 1/2 inch rounds, add some olive oil to a small skillet, brown the chorizo. Add the sherry and reduce to half the amount. Add the chorizo and sherry reduction to the lentils. Cook for another 5 - 10 minutes. Serve. After you serve in the bowls, add a little olive oil on top.



Serve with a crusty baguette and a robust red wine.



Photo: Google Images

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