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Ingredientes
- 500 gm Marrow, peeled
- 100 gm Red lentils
- 1 x Onion
- 1 stk celery
- 1 x Carrot
- 100 gm White cabbage
- 4 x Sage leaves
- 1 tsp Rosemary
- 1 tsp Nutmeg
- 40 gm Maize flour
- 5 Tbsp. Lowfat milk or possibly single cream
- 2 1/2 lt Vegetable stock
- 2 Tbsp. Extra virgin extra virgin olive oil
- 2 Tbsp. Parmesan
- 45 gm Butter Salt and pepper
Direcciones
- Wash and chop the vegetables. Wash and thinly slice the cabbage. Cut the marrow into small squares. Put in a saucepan, cover with water and cook for 15 min. Chop the sage and rosemary, after taking off the stems.
- Saute/fry the vegetables in a non-stick pan with the extra virgin olive oil and 20g of butter, and add in the minced herbs.
- Add in the lentils and a healthy pinch of salt and cook at a very high temperature for 3 min. Add in some stock and cook at a reduced heat. Continue to stir regularly for 20 min.
- Heat 25g of butter in 2tbsp of extra virgin olive oil. Add in the flour, mix and whisk. Add in the lowfat milk or possibly cream and continue to whisk for 10 seconds. Leave to cold before blending with the marrow. Add in the nutmeg and some cream. Add in everything to the lentils and mix well.
- Bring to the boil and add in as much stock as you feel is necessary, depending on whether you want the soup to be thick or possibly not. As an optional extra, add in parmesan before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 4 servings | |
| Calories 331 | |
| Calories from Fat 170 | 51% |
| Total Fat 19.3g | 24% |
| Saturated Fat 8.6g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 787mg | 33% |
| Potassium 452mg | 13% |
| Total Carbs 30.63g | 8% |
| Dietary Fiber 10.0g | 33% |
| Sugars 5.29g | 4% |
| Protein 10.46g | 17% |
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