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Cream of Lentil Soup with Celery Root Flan Recipe
Serves 5
Ingredients: 4 ounces small green lentils
1 stalk celery, roughly chopped
1 carrot, peeled and, roughly chopped
1 onion, chopped
2 slices bacon
1 clove garlic, minced
Bouquet garni (1 bay leaf, a sprig of fresh thyme and a sprig of fresh basil)
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), peeled, cubed and blanched until tender in boiling water, drained
1 egg
1/2 cup cream
Salt and pepper, to taste
Butter for greasing molds
Instructions: 1. Place lentils in a bowl or pot.
2. Cover with 2 inches of water.
3. Allow to soak overnight.
4. In a Dutch oven, cook celery, carrot, on ion, garlic and bacon on medium heat until vegetables are softened and bacon is crisp.
5. Drain lentils and add to vegetable mixture.
6. Add bouquet garni and simmer for 1 hour.
7. Puree in blender and pass through a fine strainer.
8. Add cream and check seasoning.
9. Keep warm.
10. Preheat oven to 250 degrees.
11. Prepare the flan.
12. Pure e cooked celery root, egg and cream in a blender until smooth.
13. Pass through a f ine strainer.
14. Correct seasoning.
15. Grease 5 small timbales or molds with butter.
16. Pour mixture into molds.
17. Place molds in a baking pan.
18. Pour simmering water in t he pan so that it comes halfway up the sides of the molds.
19. Place in a preheated 250-degree oven for 15 to 20 minutes or until mixture is firm in center.
20. Presentation: Unmold warm flan in center of shallow soup bowl.
21. Garnish with a sprig of fresh chervil (if available).
22. Ladle warm lentil soup around the flan.
23. Serve immediately.
24. 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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