Heart-healthy lentils make this soup rich and satisfying as we head into the winter months!
Lentil Cream SoupCourtesy of Chimney Hill Estate Inn
1/2 cup lentils
4 cups Homemade Chicken Broth or 2 cans(14 1/2 oz. each) regular-strength chicken or beef broth
1 medium-size carrot, peeled
8 to 10 parsley sprigs
1/4 teaspoon whole cloves
1 tablespoon olive oil or salad oil
1/2 cup chopped shallots or red onion
1 cup dry sherry
2 tablespoons lemon juice
2 cups low fat or fat-free cream
1/2 teaspoon pepper
Sort lentils and remove any debris.
Rinse lentils, drain, and place in a 2-to 3-quart pan; add broth, carrot, parsley sprigs, and cloves.
Bring to a boil; reduce heat, cover, and simmer until lentils are very tender to bite about 15 minutes for decorticated lentils, up to 1 hour for unskinned lentils.
Discard carrot, parsley, and as many cloves as you can find.
Heat oil in a 5- to 6-quart pan overmedium heat.
Add shallots; cook until soft, stirring occasionally.
Add sherry and lemon juice and boil over high heat, uncovered, until reduced to about 1/4 cup.
Stir in lentils and their cooking liquid, cream, and pepper.
Bring to a simmer, then pour into a tureen or bowls.
Garnish with flowers and chives, if desired.