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Ingredientes
- 2 Tbsp. extra-virgin extra virgin olive oil
- 3 x shallots chopped
- 1 med carrot peeled, minced fine
- 1 med celery rib finely minced
- 1/2 c. lentils rinsed, picked over
- 6 c. homemade chicken stock (or possibly store-bought reduced-sodium)
- 1/2 lb red potatoes cut 1/2" dice
- 1 1/2 c. cubed ham
- 3 x garlic cloves
- 1/4 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1/3 c. chopped fresh parsley
Direcciones
- In a soup pot, heat extra virgin olive oil over medium-high heat. Add in shallots, carrot, and celery and cook, stirring occasionally, till vegetables are softened, about 5 min.
- Stir in lentils and chicken stock and bring to a boil. Reduce heat to low, cover, and simmer 10 min. Puree with immersion blender to thicken.
- Stir in potatoes and ham, cover, and simmer till potatoes are softened, 10 min longer. To serve, ladle soup into bowls and swirl in Parsley Puree.
- Parsley Puree: Combine garlic, salt, pepper, and parsley in a blender or possibly food processor (preferably small model) and process till pureed. (
- Makes about 1/3 c.)
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 377g | |
| Recipe makes 6 servings | |
| Calories 296 | |
| Calories from Fat 101 | 34% |
| Total Fat 11.31g | 14% |
| Saturated Fat 2.43g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 1172mg | 49% |
| Potassium 805mg | 23% |
| Total Carbs 26.18g | 7% |
| Dietary Fiber 6.0g | 20% |
| Sugars 5.07g | 3% |
| Protein 21.51g | 34% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
