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| White lentil soup with chorizo and paprika cream |
Ingredients
For the soup:
2 cups dry white lentils
2 carrots, peeled and sliced
4 tomatoes, blanched, skinned and seeded, diced
1 cup peeled and diced butternut squash
2 bay leaves
2 celery branches, diced finely
4 garlic cloves, finely minced
1 red onion, chopped finely
1 leek, white part only, chopped finely
4 twigs of thyme, chopped finely
3 branches of parsley + more to serve
Sea salt and Sechuan pepper
4 cups chicken stock
4 cups cold water
2 tablespoons double concentrate tomato paste
24 slices of chorizo
For the eggs:
6 extra fresh eggs
1 tablespoon white vinegar
Pinch of sea salt
To serve:
Crème fraiche
Dash of ground paprika
Cooking Instructions
Steps:
In a large pot, heat two tablespoons olive oil over medium heat. When warm, add the red onion, leek, celery, chorizo and thyme and sweat for 4 minutes, stirring and without browning.
Add the garlic and continue to cook for 1 minute.
Add the tomato paste and tomatoes and cook, stirring, for 2 minutes
Add the lentils, carrot, butternut squash, parsley twigs, bay leaves, water and stock. Bring to a simmer and season with salt and Sechuan pepper. Cover and simmer for 20 minutes, or until the vegetables are soft. Keep warm.
In another pot, heat a large volume of water. Add a generous pinch of salt and the vinegar. Bring to a bare simmer.
Break one egg inside a small cup and slowly transfer the egg into the simmering water. Repeat with the other eggs and cook for 1 minute only, or until the egg white sets and the yolk is still runny.
Remove the eggs carefully with a slotted spoon and transfer them to a paper towel to absorb the excess water.
Divide the soup between bowls and add one tablespoon crème fraiche. Add the poached egg, a dash of paprika and freshly chopped parsly. Serve without waiting.
by Hogan |
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