*  Exported from  MasterCook  *
 
                          CHESTNUT-AND-LENTIL SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Chestnuts
                         Light oil
    1       c            French green lentils
                         -ÿÿBrown Lentils
    2       qt           Water
    1       md           Carrot
                         - diced into
                         - small, even squares
    1                    Celery stalk
                         - cut into small squares
      1/2   sm           Onion -- finely diced
    1       lg           Garlic clove
                         - peeled and finely chopped
    1                    Bay leaf
      1/2   ts           Salt -- or to taste
    5                    Parsley sprigs
                         -----FINISHING THE SOUP-----
    3       tb           Light olive oil
                         -Chestnuts (from above)
    1 1/2   ts           Chopped fresh marjoram -OR-
      1/2   ts           -Dried Marjoram
      1/4   ts           Fennel seeds, crushed
                         - (or ground)
                         Fresh thyme sprigs -- -ÿÿ
    1       pn           -(generous) dried Thyme
      1/2   c            Dry white wine
    1       tb           Tomato paste
                         -Lentils (from above)
                         Water, stock or cream
                         -(as needed)
                         Salt
                         Freshly milled black pepper
                         Extra-virgin olive oil
                         Finely chopped parsley
                         Small croutons, fried
                         -(in butter or oil)
                         -(optional)
 
   PREHEAT OVEN TO 350F. Score chestnuts on their rounded
   sides and toss them in just enough oil to lightly coat
   them. Place chestnuts on baking sheet. Bake until
   skins have opened and meat is tender, about 20
   minutes. When cool enough to handle, peel and dice
   them into small pieces. Set aside. Rinse lentils and
   combine them in soup pot with the water. Bring to
   boil. Cook a few minutes at gentle boil, removing foam
   that forms on surface. Add carrot, celery, onion,
   garlic, bay leaf, salt and parsley. Lower heat and
   simmer until lentils are tender, about 35 minutes.
   When done, remove parsley sprigs and bay leaf. Correct
   seasoning and add salt, if necessary. Puree half the
   lentils until smooth, then recombine them with the
   rest. FINISHING THE SOUP: In pan large enough to hold
   soup, warm olive oil, then add roasted chestnuts and
   herbs. Cook over medium heat, stirring frequently, for
   several minutes. Add wine and tomato paste. Stir to
   dissolve tomato paste and cook a few minutes to reduce
   wine. Stir in lentil mixture and simmer gently 20
   minutes. If soup is too thick, thin it with a little
   water, stock or cream until of right consistency.
   Taste for salt and season with pepper. Serve with
   spoonful of olive oil swirled into each bowl. Sprinkle
   with parsley and croutons, if desired. ---
  
 
 
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