Lentil Soup

 

 

Lentil Soup as served at Produce Day

Ingredients (quantities approximate)

One large onion, sliced
3tbs sunflower oil
500g large courgettes or small marrows, peeled and diced
1 tsp cumin powder
250g red lentils
600ml boiling water
Salt and pepper to taste.

Sauté onions in oil until soft, add courgettes and cumin and stir-fry for 3minutes,
Add boiling water and lentils; bring to boil and simmer until courgettes and lentils are soft. Add more water if necessary.
Remove from heat and liquidise either with hand blender or in liquidiser. Add salt to taste and more water to bring soup to desired consistency. Bring back to boil, add black pepper to taste and serve

Lettuce soup

Lettuce soup 

2oz (50g) butter

1 onion, chopped

1 garlic clove, chopped

1 lettuce, chopped

1 pint good stock

juice of half a lemon

grated nutmeg

75 ml. Single cream

fresh parsley

salt and pepper 

1. Melt the butter and fry the chopped onion until soft. Add the garlic.
2. Add the lettuce and stir for 2 minutes.
3. Add the stock, lemon juice, nutmeg, salt and pepper to taste.
4. Simmer for about 10 minutes, cool slightly and liquidise.
5. Return to the saucepan, add the cream and reheat gently.
6. Garnish with chopped parsley.

 Judith Davison