Unicorn (Unicorn@Indenial.com)
Tue, 23 Feb 1999 14:30:40 -0500
Reader Jim Vick sent us today's food funny all the way from Verona,
Italy. More imported humor for your comedy palates.
Pa: "Ma, - I got a fly in my soup"
Ma: "Pa, - don't say that too loud, the chillin will want one."
Today's "World Wide Vegetarian" recipe is a Greek classic that I have
made vegetarian, and added a technique I frequently use with vegetable
and bean soups. I like to puree about half the soup and combine it
with the un-pureed soup, thus making it creamy smooth and full of
texture at the same time.
Greek Lentil Soup
3 Tbs (45 ml) olive oil
1/2 cup (125 ml) chopped onion
1/2 cup (125 ml) diced carrots
1/2 cup (125 ml) diced celery
3 cloves garlic, finely chopped
8 cups (2 L) water
2 cups (500 ml) dried lentils, washed and picked over
Salt and freshly ground black pepper to taste
3 Tbs (45 ml) tomato paste
1 bay (laurel) leaf
1/2 tsp (2 ml) crumbled dry oregano
3 Tbs (45 ml) balsamic or red wine vinegar
Heat the olive oil in a large soup pot and saute the onions, carrots,
celery, and garlic over moderate heat for about 5 minutes, stirring
frequently. Add the remaining ingredients except for the vinegar, and
bring to a boil. Reduce the heat to very low and simmer covered for 2
1/2 to 3 hours, until the lentils are tender. Remove about half the
soup and puree in an electric blender or food processor (being careful
not to puree the bay leaf), and return this to the pot. Add the
vinegar and serve. Makes 6 to 8 servings.
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