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Linsensuppe (Lentil Soup)
1
(16 ounce) package dried lentils
quarts chicken stock
bay leaf
3
1
1
1
1
5
1
1
1
1
1
1
1
1
teaspoon Worcestershire sauce
/2 teaspoon garlic powder
/4 teaspoon grated nutmeg
drops Tabasco Sauce
/4 teaspoon caraway seeds
/2 teaspoon celery salt
/2 teaspoon ground black pepper
cup chopped carrots
cup chopped onions
cup chopped celery
tablespoon chopped fresh parsley
/2 pound diced ham
croutons
Rinse and drain lentils; place in a soup pot. Add stock, bay leaf, Worcestershire
sauce, garlic powder, nutmeg, chili sauce, caraway seeds, and celery salt. Bring to a boil
over high heat. Reduce heat, and simmer for 30 minutes. Add water as needed, up to 2
quarts, to retain soupy texture.
Stir in carrots, celery, and onion. Cook 15 minutes more. Serve hot, garnished with
croutons.
Linsensuppe (Lentil Soup)
26
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