Monday, December 8, 2008
red lentil soup
1 Cup Red Lentils,
1.5 Cups Chopped Onoins,
4 tablespoons butter
6 cups chicken or meat stock,
1-2 egg yollks,
1 Cup milk,
Red lentils do not require soaking, they cook fast.
Wash and drain the lentils and keep them on the side until the other ingredients are ready to be used all together.
Saute the onoins in half of the butter until golden brown. Add the stock and bring it to a boil, add the lentils and simmer on slow heat until they are very soft.
Put the lentils in a strainer and seperate the skin.
Melt the remaining butter in a pan, add red peper and stirring for 3 minutes
Simmer the soup on very low heat for 3 minutes while whisking the eggyolk with milk and later adding the mixture with salt to the soup.
Keep the heat going, but not boiling the soup.
The soup tickens as it stands, if you like a less thicker soup you could always add water or stock later on.
pour some butter peper mix and mint flakes on top and serve.