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Soups like this one are very nostalgic to me. One chew with its acquainted and comforting flavors transports me again to Europe. I am biased however I stand by the conviction that among the greatest soups and stews come from Germany and France. And never surprisingly lots of their soups share fairly a bit in widespread with one another.
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This French Lentil Soup might simply as precisely be labeled as a German soup because the substances and flavors are very typical of what you’d discover in lots of areas of Germany as effectively. However since we’re utilizing French lentils and since you’ll find soups like this in France as effectively, we’ll go forward and attribute this one to France. So this is to my French mates and French meals followers. Vive la France!
At this time’s soup takes us to the Le Puy area of France.
Above photos courtesy Konrad Hädener by way of CC licensing
Le Puy is known for its cathedral, lace-making and…its lentils. It is house to the Le Puy lentil, generally known as the French lentil.
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What distinguishes these lentils is their coloration, taste and shape-holding traits. Le Puy lentils are small with a slate-green coloration and blue marbling. They’ve a slight peppery taste and are most popular amongst many cooks as a result of, in contrast to their brown lentil cousins that flip mushy after some time, they maintain their form throughout cooking.
This French Lentil Soup is deliciously wealthy and satisfying. You are going to adore it!
Able to make some soup?
Let’s get began!
In a inventory pot prepare dinner the bacon over medium-high warmth till finished.
Add the onions and prepare dinner till gentle and translucent and golden, 7-10 minutes. Add the garlic and prepare dinner for an additional minute.
Add the celeriac, leek and carrots and prepare dinner for an additional 4-5 minutes or till starting to melt.
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Add the lentils and prepare dinner for an additional minute or two.
Add all remaining substances apart from the parsley and convey to a boil. Scale back the warmth to medium, cowl and simmer for half-hour.
Stir within the parsley and add salt and pepper to style.
Serve with some crusty bread and/or a leafy inexperienced salad. This soup makes wonderful leftovers and the flavors can be much more pronounced the subsequent day.
Take pleasure in!
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