Pickled Ginger and Mussel Soup
10th April 2015
Salmon and Seaweed Soup
10th April 2015
Ingredients
- 500 g fresh spinach
- 250 g Puy lentils (tinned
- 8 slices lean bacon with rind and fat removed
- 2 onions peeled
- 1 leek peeled and finely sliced.
- 1 carrot peeled and trimmed
- 4 stalks celery
- 4 cloves garlic
- 2 tbsp extra virgin olive oil
- 2 litre vegetable stock
- Salt and pepper
Servings:
Instructions
- Finely chop the onion, carrot, celery and garlic. In a thick-bottomed saucepan heat the oil and fry the vegetables until soft.
- Add the lentils and stock and simmer until the lentils are soft.
- Drain the lentils and reserve the stock to one side.
- Blend the lentils and vegetables together and return to the saucepan.
- Season.
- Blanch the spinach briefly in boiling salted water then drain and pulse-chop in a food processor.
- Grill the bacon until crisp and chop into crouton-sized pieces and serve over the soup.
- Return enough stock to the pan make the soup a thick consistency (to individual taste). Reheat until hot.
