2 russet potatoes, peeled and diced into ¼ -inch pieces
2 medium carrots diced into ¼ -inch pieces
2 celery ribs, diced into ¼ -inch pieces
3 garlic cloves, chopped fine
1 medium onion, chopped fine
2 tablespoons unsalted butter
1 pound French green lentils, rinsed
8 cups low-salt chicken broth
Parsley leaves for garnish
In a 6 quart kettle, cook potatoes, carrots, celery, garlic and onion in butter over moderate heat stirring frequently for 4 minutes of until the onion is softened.
Add lentils, broth, and salt and pepper. Simmer, uncovered, stirring occasionally for 45 minutes or until the vegetables are tender.
Serve the soup hot garnished with parsley.
2 tablespoons butter
2 tablespoons olive oil
1 large onion, chopped
1 tablespoon minced garlic
2 tablespoons flour
3 ½ pounds ripe tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon sugar
3 cups Fresh Vegetable Broth
1/8 teaspoon ground cloves
Salt and pepper
½ cup half-and-half
Mix butter and oil in a pot over low heat until the butter is melted. Add the onion and sauté for 8 or until wilted. Add garlic and sauté for 2 more minutes. Add flour and cook for 3 more minutes stirring continuously.
Add the tomatoes, tomato paste, sugar, and broth to the mixture and bring to boil. Reduce heat and cover. Cook over medium heat for 30 minutes. Season with salt, pepper and cloves and remove from heat. Let cool slightly.
Use a food processor to puree the soup. Strain the pureed soup. Stir in half and half and mix well.
Warm up the soup before serving.