Title: Cafe Victoria's Golden Lentil Soup
Categories: Soup Canadian Bean
Yield: 7 Cups
| 3 | c | Golden lentils |
| 1/2 | md | Onion, diced |
| 1 | lg | Carrot, diced |
| 3 | tb | Butter |
| 6 | c | Chicken stock |
| 1 | | Bouquet garni (parsley, |
| | | Bay leaf, thyme, rosemary, |
| | | Garlic) |
| 1/2 | c | Whipping cream |
| | | Salt and pepper |
Rinse lentils and pick over. Cover and sweat onions and carrots in 2
tablespoons butter then add drained. Cook covered, 5 minutes. Add stock,
bring to boil and skim. Add bouquet garni and simmer soup until lentils
are very soft. Remove bouquet garni, transfer soup to blender or food
processor and blend until smooth. Return to saucepan and simmer. Blend in
cream and remaining tablespoon of butter. Heat through, season with salt,
pepper and serve. From Cafe Victoria, The King Edward Hotel, 37 King St. E.
Toronto, Ontario. From: "Deborah Knhnen" Date: 02 Jan 97 Meal-Master Format
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