 |
Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 8 |
|
I rarely make anything that is a lot of work, even if it is worth it. This soup is an exception. It comes from the Asheville (NC) Junior League's 1982 Cookbook Mountain Elegance . The contributor is Lane Weaver Byrd (Mrs. R.W.H.). My mother-in-law asked me for this recipe, and that is a monumental occasion! I have never been able to find Oxtail Soup Mix, so I use Vegetable. I usually use ground hot Italian sausage in place of the whole ones, just to try to streamline the process a little. Please try this recipe. You will not be disappointed! Ingredients:
2 cups lentils, rinsed and picked over |
7 cups water |
1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 bay leaf |
2 pinches herbes de provence |
1 lb sausage meat |
1 lb hot italian sausage |
1 (28 ounce) can plum tomatoes, drained and chopped |
1 cup sliced celery |
1 cup sliced carrot |
1 cup sliced onion |
1/2 cup dry pasta, cut into bits |
1 (2 5/8 ounce) package knorr oxtail soup mix |
Directions:
1. In a kettle cover lentils with water and add seasonings. Bring the water to a boil over medium heat, skimming the froth as it rises, and simmer, covered, for about 40 minutes.
2. Meanwhile, in a large skillet, crumble and brown sausage meat over medium-high heat. Transfer to the kettle with a slotted spoon and drain excess fat. Prick Italian sausages with a fork and brown in the same skillet over medium-high heat. Transfer to a cutting board and cut into 1/4-inch sections. Add to kettle.
3. Add remaining ingredients to kettle. Bring soup to a boil over medium heat and simmer for 1 hour.
|
|