a new soup recipe, just for fun :)
chestnut lentil fennel soup
DEBRA ELLIOTT·MONDAY, SEPTEMBER 26, 2016
Almost so thick and hearty, some call it a stew. Offering the enticing aroma of onion, celery, carrot, chestnut, fennel, with quinoa, faro , red lentil, parsley, sage, rosemary, thyme, basil, oregano, a tiny pinch of red pepper flakes and white pepper, just for warmth, ... and some less classic ingredients smokey vegan sausage, finely ground white chia seed, finely ground pumpkin seeds, and cashew halves, and special ingredients that you won’t obviously taste, but will influence and blend flavors, such as a dash of brewers yeasts, and KAL nutritional yeastflakes, and the star of the culinary performance, steamed or baked, chestnuts, offering a mild, nostalgic sweetness.
So I start by saute’ing with a dear old well seasoned cast iron deep dish skillet, generously coated in slowly warmed olive oil. To this I add the minced onion, minced carrot, minced fennel, minced celery, and cook on low slow heat until soft and tender.
Now I add a bit of good quality water, and dry white wine, that must be good enough to drink, not cooking wine..the acid and flavor from the wine is absolutely needed. After the flavors blend, add the faro, qinoa, and wait until soft and cooked.
Now transfer all to a dutch oven. I like the clay ones.
Add the chunks of carrot, onion, fennel, celery, chestnut, cooked lentil, smokey vegan sausages, the herbs, ground pumpkin seed, cashew halves, and spices, and bake, covered in the preheated oven at 350 F for an hour with enough water to go 2 thirds way up the dutch oven pot’s sides. Add a cup of the white wine.
Check an hour later, and continue until veggies, and cashews, are tender but not mush.
Now add the ground white chia seeds, gently stir until well mixed....
Turn off heat and let it rest, covered ten minutes.
Come back, gently stir the now thickened broth, and serve right away, steaming hot, but just before you ladle it from the dutch oven, you must add a dash of fresh squeezed lemon juice, and once in each bowl, drizzle with olive oil, and top with a slice of twice toasted dark, grainy bread.
chestnut lentil fennel soup
DEBRA ELLIOTT·MONDAY, SEPTEMBER 26, 2016
Almost so thick and hearty, some call it a stew. Offering the enticing aroma of onion, celery, carrot, chestnut, fennel, with quinoa, faro , red lentil, parsley, sage, rosemary, thyme, basil, oregano, a tiny pinch of red pepper flakes and white pepper, just for warmth, ... and some less classic ingredients smokey vegan sausage, finely ground white chia seed, finely ground pumpkin seeds, and cashew halves, and special ingredients that you won’t obviously taste, but will influence and blend flavors, such as a dash of brewers yeasts, and KAL nutritional yeastflakes, and the star of the culinary performance, steamed or baked, chestnuts, offering a mild, nostalgic sweetness.
So I start by saute’ing with a dear old well seasoned cast iron deep dish skillet, generously coated in slowly warmed olive oil. To this I add the minced onion, minced carrot, minced fennel, minced celery, and cook on low slow heat until soft and tender.
Now I add a bit of good quality water, and dry white wine, that must be good enough to drink, not cooking wine..the acid and flavor from the wine is absolutely needed. After the flavors blend, add the faro, qinoa, and wait until soft and cooked.
Now transfer all to a dutch oven. I like the clay ones.
Add the chunks of carrot, onion, fennel, celery, chestnut, cooked lentil, smokey vegan sausages, the herbs, ground pumpkin seed, cashew halves, and spices, and bake, covered in the preheated oven at 350 F for an hour with enough water to go 2 thirds way up the dutch oven pot’s sides. Add a cup of the white wine.
Check an hour later, and continue until veggies, and cashews, are tender but not mush.
Now add the ground white chia seeds, gently stir until well mixed....
Turn off heat and let it rest, covered ten minutes.
Come back, gently stir the now thickened broth, and serve right away, steaming hot, but just before you ladle it from the dutch oven, you must add a dash of fresh squeezed lemon juice, and once in each bowl, drizzle with olive oil, and top with a slice of twice toasted dark, grainy bread.
Serve with a salad of spring greens and baby spinach, with olive oil and vinegar, and that loaf of dark grainy bread, and the rest of the dry white wine.
Now, for the experienced cook, you decide the portions... but for the anxious new cook, I will take your hand and give you measurements.
chia powder half cup....
veggies minced 2 cups each....
veggie chunks 2 cups each...
cut up chestnuts 3 cups
spices and herbs all dashes...
wine in skillet, one cup...
lemon juice half cup...
cashews, faro, quinoa, one cup each.
lentil, 2 cups dry, before cooking,...
smokey vegan sausage, 4 cups...
a 6 quart dutch oven
I think that’s everything, and of course, I myself, never measure, it is like a dance, for me.
love, dee
Now, for the experienced cook, you decide the portions... but for the anxious new cook, I will take your hand and give you measurements.
chia powder half cup....
veggies minced 2 cups each....
veggie chunks 2 cups each...
cut up chestnuts 3 cups
spices and herbs all dashes...
wine in skillet, one cup...
lemon juice half cup...
cashews, faro, quinoa, one cup each.
lentil, 2 cups dry, before cooking,...
smokey vegan sausage, 4 cups...
a 6 quart dutch oven
I think that’s everything, and of course, I myself, never measure, it is like a dance, for me.
love, dee
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