The Savory Way by Deborah Madison
It's difficult to imagine how a recipe as simple as this one can also be so good. This recipe is derived from one of Elizabeth David's, which calls for only lentils, sorrel, and cream. I have never been able to resist adding some red onion and bay leaf, and sometimes a mirepoix of celery and carrots. But even with these additions this is the simplest of soups. There is no browning of onions or sautéing of vegetables; just a few ingredients boiled together and blended. Although leguminous soups usually improve after a few days, I find this one is best when served right away.
This plain-looking soup--neither lentils nor sorrel boasts stunning color--is light, nourishing, and surprisingly delicious. It is one of my favorites.
Makes 1 quart
- 1/2 cup lentils
- 1/2 small red onion, finely diced
- 1 bay leaf
- 1 1/2 quarts water
- 3 handfuls sorrel leaves, shredded
- 1 to 2 tablespoons cream or creme frache
- freshly ground pepper
Excerpted from THE SAVORY WAY by Deborah Madison Copyright© 1998 by Deborah Madison. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.