Description
The recipe comes from an old book 1968 "French Recipes" (Pilipchuk, Petrochenko, Poles). Most of the recipes I personally have tried more than once. So you can in good conscience say that the book is just great. However there is one thing - the proportions in the recipes must be strictly observed, and, alas, for the creativity and imagination of space is not still. However, it does not matter. Today I offer you, dear cooks, soup-oversky. I'm sure You will like) so here goes. Get a kitchen scale and start to measure...
Ingredients
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Lentils
175 g
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Potatoes
250 g
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Onion
2 piece
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Celery root
100 g
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Garlic
1 tooth
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Parsley
2 piece
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Allspice
3 piece
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Butter
1 Tbsp
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Water
2 l
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Bread
-
Salt
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Sunflower oil
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Mint
Cooking
Clean, wash and cut into small pieces (in a food processor) potatoes, celery, onions. Finely chop the parsley. Lentils are very well washed.
Potatoes, lentils, onions, celery, parsley, cover with water and cook on medium heat 2 hours, stirring occasionally and removing the foam. Why so long? The point is to mix all the flavors and lost (evaporated) its natural sharpness. Towards the end of cooking the smell of soup will be very tender and slightly sweet. About half an hour after the start of cooking, add to the pan salt-to taste, butter (margarine) and peppercorns.
While the soup cook a little longer slice the bread for toast. In my culinary Arsenal 7 different pans, but French toast and pancakes, I prefer to fry with the good old thick-walled cast iron skillet). For the croutons I took stale homemade bread. I make it slightly sweet. So, fry toasts until Golden brown). When toast is toasted, RUB them with garlic.
By this time the soup will be ready. Whip it in a blender, fill the plates, come on each plate a few mint leaves and serve with croutons. The aroma is very appetizing, and the taste! In General a pleasant meal!
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