Cream of Lentil Soup with Celery Root Flan
Yield
4 servingsPrep
20 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
lentils
|
|
| 1 | stalk |
celery
chopped |
*
|
| 1 | each |
carrots
peeled, chopped |
|
| 1 | each |
onions
chopped |
|
| 2 | slices |
bacon
|
|
| 1 | clove |
garlic
minced |
|
| Flan | |||
| ¼ | medium |
celeriac root
|
*
|
| 1 | each |
eggs
|
|
| ½ | cup |
cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
lentils
|
|
| 1 | stalk |
celery
chopped |
*
|
| 1 | each |
carrots
peeled, chopped |
|
| 1 | each |
onions
chopped |
|
| 2 | slices |
bacon
|
|
| 1 | clove |
garlic
minced |
|
| Flan | |||
| 0.3 | medium |
celeriac root
|
*
|
| 1 | each |
eggs
|
|
| 118 | ml |
cream
|
|
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.
