4 ounces small green lentils — see cook’s notes
1 stalk celery — roughly chopped
1 carrot — peeled and
— roughly chopped 1 onion — chopped
2 slices bacon
1 clove garlic — minced
Bouquet garni * 1 pint chicken broth or water
1 cup whipping cream
1 sprig chervil — Optional
Salt and pepper — to taste ***FLAN*** 1/4 medium celery root** — (celeriac)
1 egg
1/2 cup cream
Salt and pepper — to taste Butter for greasing molds
*(1 bay leaf, a sprig of fresh thyme and a sprig of fresh basil) ** peeled, cub ed and blanched until tender in boiling water, drained
Cook’s notes: Small green French lentils (lentils du Puy) are sold at Trader Jo e’s. Preliminaries: Place lentils in a bowl or pot. Cover by 2 inches with wate r. Allow to soak overnight. Procedure: In a Dutch oven, cook celery, carrot, on ion, garlic and bacon on medium heat until vegetables are softened and bacon is crisp. Drain lentils and add to vegetable mixture. Add bouquet garni and simme r for 1 hour. Puree in blender and pass through a fine strainer. Add cream and check seasoning. Keep warm. Preheat oven to 250 degrees. Prepare the flan. Pure e cooked celery root, egg and cream in a blender until smooth. Pass through a f ine strainer. Correct seasoning. Grease 5 small timbales or molds with butter. Pour mixture into molds. Place molds in a baking pan. Pour simmering water in t he pan so that it comes halfway up the sides of the molds. Place in a preheated 250-degree oven for 15 to 20 minutes or until mixture is firm in center.
Prese ntation: Unmold warm flan in center of shal! ! low soup bowl. Garnish with a sprig of fresh chervil (if available). Ladle warm lentil soup around the flan. Serve immediately. Variation: If desired, you can garnish soup with finely diced tomatoes, whole cooked green lentils and crispy bacon (sprinkled around flan).
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