Post by Chuckie on Jan 25, 2011 11:24:25 GMT -5
We made this Sunday in the thermowell--VERY good! It came from the KC Star paper. We put the Parmesan in the big pot with 2 quarts of chicken broth (vegetarian when made w/Freedom Bouillon cubes). Brought to simmer on top of stove, then placed big pot in well w/lid on. Left it about 2.5 hours.
Strained the broth through a tea strainer. Sauteed veggies as suggested, and put everything together & back in well. Ran gas for 15 minutes--was steaming I believe a bit b4 that, so turned it off then. We came home about 3 hours later, and it was GRAND!
Side note--the lentils did NOT require any additional liquids while in the thermowell. We served with garlic/cheese croutons and Texas Garlic Toast I'd done on the griddle. DELISH!!
Executive chef Michael Smith, owner of restaurants Extra Virgin and Michael Smith, enhances the humble flavor of lentils with Parmesan cheese. He suggests serving this soup piping hot with a sprinkling of Parmesan and a drizzle of good-quality olive oil on top, plus garlic-Parmesan crostinis.
Note that the Parmesan broth requires advance preparation time. Combine 4 ounces Parmesan cheese with 2 quarts water or chicken broth. Bring to a boil. Simmer for two hours. Strain the broth and reserve. (I brought to simmer on stove top in big well pot, then placed in well, 10 minutes gas. Left a little over 2 hours CWTGTO; one COULD stop here, refrigerate overnight & finish the soup the next day)
Peel and dice 1 yellow onion, 1 medium carrot and 1 parsnip into 1/4-inch cubes. Add 4 tablespoons olive oil to a large pot and heat over high flame until the oil starts to smoke.
Add diced vegetables and cook 5-7 minutes until vegetables start to soften. Add 1 clove minced garlic and cook for 1 minute. Add 2 cups rinsed brown or green lentils, 2 bay leaves, 2 sprigs fresh thyme and 1 teaspoon tomato paste. Stir for one minute. Add reserved Parmesan broth and bring to a boil. (At this point, I disregarded the below paragraph & put the soup in the well, brought to boil, turned off gas, left for 3 hours CWTGTO--I suspect it would've been done in 1.5 hours if so desired. Also, lentils did NOT need any add'l H20).
Simmer slowly until lentils soften. Season with salt and pepper to taste, adding water as necessary. The lentils will absorb most of it as they cook. Take out the bay leaves and thyme before serving.
Strained the broth through a tea strainer. Sauteed veggies as suggested, and put everything together & back in well. Ran gas for 15 minutes--was steaming I believe a bit b4 that, so turned it off then. We came home about 3 hours later, and it was GRAND!
Side note--the lentils did NOT require any additional liquids while in the thermowell. We served with garlic/cheese croutons and Texas Garlic Toast I'd done on the griddle. DELISH!!
Michael Smith’s Lentil and Parmesan Soup
Executive chef Michael Smith, owner of restaurants Extra Virgin and Michael Smith, enhances the humble flavor of lentils with Parmesan cheese. He suggests serving this soup piping hot with a sprinkling of Parmesan and a drizzle of good-quality olive oil on top, plus garlic-Parmesan crostinis.
Note that the Parmesan broth requires advance preparation time. Combine 4 ounces Parmesan cheese with 2 quarts water or chicken broth. Bring to a boil. Simmer for two hours. Strain the broth and reserve. (I brought to simmer on stove top in big well pot, then placed in well, 10 minutes gas. Left a little over 2 hours CWTGTO; one COULD stop here, refrigerate overnight & finish the soup the next day)
Peel and dice 1 yellow onion, 1 medium carrot and 1 parsnip into 1/4-inch cubes. Add 4 tablespoons olive oil to a large pot and heat over high flame until the oil starts to smoke.
Add diced vegetables and cook 5-7 minutes until vegetables start to soften. Add 1 clove minced garlic and cook for 1 minute. Add 2 cups rinsed brown or green lentils, 2 bay leaves, 2 sprigs fresh thyme and 1 teaspoon tomato paste. Stir for one minute. Add reserved Parmesan broth and bring to a boil. (At this point, I disregarded the below paragraph & put the soup in the well, brought to boil, turned off gas, left for 3 hours CWTGTO--I suspect it would've been done in 1.5 hours if so desired. Also, lentils did NOT need any add'l H20).
Simmer slowly until lentils soften. Season with salt and pepper to taste, adding water as necessary. The lentils will absorb most of it as they cook. Take out the bay leaves and thyme before serving.