French Lentil Soup With Garlic Sausage

This is a soup from my newest cookbook. I love Betty Rosbottom. She
has the most wonderful recipes. Almost as good as Ina Garten.
terry

French Lentil Soup With Garlic Sausage

Recipe By: Betty Rosbottom
Published in: Sunday Soup a Year's Worth of Mouthwatering, Easy to
Make Recipes

2 tablespoon olive oil
1 cup carrots diced (1/4" dice)
1/2 cup onion chopped
1/2 cup celery diced 1/4" dice)
3 clov egarlic smashed and peeled
6 ounce kielbasa or garlic sausage -- cut into 1/4" dice
2 teaspoon thyme dried
9 cup beef stock
2 bay leaves -- brokenin half
1 lbs Puy lentils (2 cups)
kosher salt.

Heat oil in a large pot (with a lid) over medium heat. When hot add the
carrots, onion, and celery. Cook stirring often,until the vegetables are
just softened, for about 5 minutes. Add the garlic, sausage, and thyme,
and cook 1 minute more. Add the stock and bay leaves, and bring mixture
to a simmer over high heat. Stir in the lentils, then reduce heat, cover
and cook at a gentle simmer until tender, for about 50 minutes. Remove
and discard the bay leaves. Remove the garlic pieces and transfer to food
processor. Using a slotted spoon, strain 1/2 cup solids (vegetables and
sausage) from the soup and puree them with garlic pieces in a food
processor or combine them with garlic pieces in a small bowl and smash
with the back of a fork. Stir the pureed mixture into the pot; this will
thicken the soup slightly. Taste the soup and season with salt, as
needed. (Soup can be prepared 1 day ahead; cool, cover, and refrigerate.
Reheat over medium heat.) To serve, ladle the soup into 6 soup bowls and
sprinkle with some parsley over each serving.

http://www.terrypogue.com/Terry


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