Home › Vegetables › Lentil Soup (I tablespoonful of butter)

Lentil Soup (I tablespoonful of butter)

I tablespoonful of butter, 2 quarts of stock, A sprig of parsley, I bay-leaf, Salt and pepper to taste.

Wash the lentils, soak over night, in the morning drain off the water. Wash, put them in a soup kettle, add the stock and simmer gently about one and a half hours. Put the butter in a frying-pan, when melted, add the onion sliced, parsley, thyme, and bay-leaf. Fry until a light brown, add this to the lentils and simmer a half hour longer. Press the whole through a purée sieve, return to the kettle, boil up once, add the salt and pepper and serve with squares of toasted bread.

If the soup settles after you pour it into the tureen, your sieve is not sufficiently fine or your soup is not thick enough. By rubbing a tablespoonful of butter and one of flour together and adding it to the soup, you will prevent the settling of the thick part to the bottom.