Plummeting temperatures means hot soup for dinner, so I wanted to share this delicious recipe for Lentil Soup with Mettwurst from Cooking for Crowds: 40th Anniversary Edition by Merry White. The image is taken directly from the book so you can see the layout and cute Edward Koren illustration that accompanies the recipe in print, but a text version is below, too, in case you need it.
Also, you might enjoy this interview Merry gave over the winter break.
Lentil Soup with Mettwurst
A rich and filling soup, with which you will need only bread, salad, and dessert to make a good lunch or supper. Try it with other sausages or cooking salamis, too. Any uncooked (but smoked) fine-grained sausage may be substituted.
|dried green lentils||1 c||2 c||3 ½ c||7 c|
|butter||2 tbs||4 tbs||7 tbs||2 sticks|
|large onion, finely chopped||1||2||3 ½||8|
|celery stalks, finely chopped||1||2||3||8|
|carrots, peeled and thinly sliced||2||4||7||14|
|thyme||Pinch||½ tsp||1 tsp||2 ½ tsp|
|bouillon, or rich chicken stock||1 qt||2 qts||3 ½ qts||7 qts|
|mettwurst||½ lb||1 lb||2 lbs||4 lbs|
|salt & pepper (to taste)|
Soak the lentils in water to cover overnight.
The next day, drain the lentils well. Melt the butter in a large saucepan and add the chopped onion, celery, and carrots, then the bay leaves and thyme. Let simmer, covered, for about 15 minutes. Add the bouillon or stock, lentils, and sausage and cook at a gentle simmer for about 2 hours, or until the lentils are tender.
Remove the sausage and set aside. Put the soup in a blender in small batches and blend until smooth. Leave about one-quarter of the soup unblended and add to the smooth soup for “texture.”
Slice the reserved sausage and add to the soup with salt and pepper to taste.
NOTE: The soup can be reheated, but more stock or water will be needed because lentils thicken as they stand. It can also be kept in a cool place, unrefrigerated.