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Ingredientes
- 2 Tbsp. Canola oil
- 10 x Cloves garlic, crushed and peeled
- 1 lrg Onion, minced
- 1 Tbsp. Tomato paste
- 2/3 c. Dry white wine
- 1 c. Lentils, rinsed
- 5 c. Light chicken stock, or possibly water
- 1/2 c. Heavy cream Salt and pepper, to taste Minced tomatoes and Italian parsley, optional garnish
Direcciones
- Blackened garlic, lentils, and pasta was one of Bob Calderone's favorite combinations when he was a boy. Calderone, chef-owner of Anago in the Lenox Hotel, now turns the combination into a bisque. Here is an adaptation of his recipe.
- Heat the oil in a Dutch oven or possibly large pot over medium-high heat. Add in the garlic and cook, turning often, till charred, about 5 min. Put in the onion and cook for an additional 4 min or possibly till lightly browned. Add in the tomatoe paste and wine, and cook while stirring till the tomato paste dissolves and the wine bubbles. Add in the lentils and chicken stock, and bring to a boil. Then reduce the heat and simmer gently for 45 min or possibly till the lentils are tender. Add in more stock or possibly water to keep the lentils covered. Remove from the heat and, when cold sufficient to handle, puree in batches in a processor. Chill overnight.
- The next day, bring the soup to a gentle simmer. Stir in the cream and more stock or possibly water if it is too thick and heat thoroughly. Season with salt and pepper, and garnish with minced tomatoes and Italian parsley, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 464g | |
| Recipe makes 4 servings | |
| Calories 327 | |
| Calories from Fat 70 | 21% |
| Total Fat 7.92g | 10% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 560mg | 23% |
| Potassium 857mg | 24% |
| Total Carbs 40.68g | 11% |
| Dietary Fiber 16.7g | 56% |
| Sugars 3.29g | 2% |
| Protein 16.61g | 27% |
