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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 8 |
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This hearty soup is perfect for cold, rainy or snowy days! From a November 1985 issue of Bon Appetit magazine in the R.S.V.P. section . It was requested from Salaya's Parlor and Diggin's restaurant in Nevada City, California. Ingredients:
1/2 cup butter (1 stick) |
3/4 cup all-purpose flour |
12 cups beef stock |
8 ounces dried lentils |
5 celery ribs, diced |
3 carrots, peeled and diced |
1 large onion, diced |
1 small tomato, diced |
1/2 lb knockwurst, diced |
3 tablespoons dry red wine |
1/4 teaspoon white pepper |
2 lbs potatoes, peeled and diced |
1/4 cup red wine vinegar |
Directions:
1. Melt butter in small saucepan over low heat,whisk in flour and stir mixture 3 minutes; set roux aside.
2. Bring stock to boil in large saucepan; add lentils and boil until tender, about 1 1/2 hours.
3. Add celery,carrots and onion to lentils and boil until tender, about 15 minutes;add tomato and reduce heat to low.
4. Whisk in roux, add diced knockwurst, red wine and white pepper and cook 30 minutes.
5. Increase heat to high; add potatoes to soup and boil until tender, about 20 minutes,stirring frequently.
6. Stir in vinegar and serve immediately.
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