Cream of Lentil Soup with Celery Root Flan
Submitted by Evkidd
Earthy lentil soup pureed to velvet smoothness and served with a delicate celery root flan. A French-inspired showstopper that turns humble lentils into fine dining.
YIELD
4 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsThis is the kind of dish that makes people lean in and ask, “You made this at home?"
Earthy lentils simmered with bacon, garlic, and aromatic vegetables get pureed into a silky soup, then strained for that restaurant-smooth finish.
The real star, though, is the celery root flan sitting right in the center of the bowl, a creamy little custard that melts into each spoonful.
It sounds fancy, but the technique is straightforward and the payoff is enormous.
Kitchen Tips
- Soak your lentils for at least 30 minutes before cooking for a smoother puree.
- Strain both the soup and flan mixture through a fine-mesh sieve for that ultra-silky texture.
- The flan is done when the center is just barely set; it will continue to firm up as it rests.
- Fresh chervil makes the ideal garnish, but flat-leaf parsley works in a pinch.
Ingredients
Directions
In a Dutch oven, cookcelery, carrot, on ion, garlic and bacon on medium heat until vegetables are softened and bacon is crisp.
Drain lentils and add to vegetable mixture. Add bouquet garni and simmer for 1 hour.
Purée in blender and pass through a fine strainer.
Add cream and check seasoning.
Keep warm. Preheat oven to 250 degrees. Prepare the flan.
Purée cooked celery root, egg and cream in a blender until smooth.
Pass through a fine strainer.
Correct seasoning. Grease 5 small timbales or molds with butter.
Pour mixture into molds.
Place molds in a baking pan. Pour simmering water in teaspoon he pan so that it comes halfway up the sides of the molds.
Place in a preheated 250 degree oven for 15 to 20 minutes or until mixture is firm in center.
Prese ntation: Unmold warm flan in center of shal! ! low soup bowl.
Garnish with a sprig of fresh chervil (if available).
Ladle warm lentil soup around the flan.
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