Hearty Lentil Soup

I usually double this and it freezes very well.

Hearty Lentil Soup

from Cook's Illustrated, February 2004

3 slices bacon, cut into 1/4-inch pieces

1 large onion chopped fine

2 medium carrots, chopped medium

3 garlic cloves minced

1 (14.5 oz) can diced tomatoes, drained

1 bay leaf

1 teaspoon minced fresh thyme leaves

1 cup lentils of your choice (I like french green "Lentils du Puy" when I can find them)

1 t salt

black pepper

1/2 c dry white wine

4 1/2 c chicken broth

1 1/2 c water

1 1/2 t balsamic vinegar

3 T minced fresh parsley (optional I think personally)

Sour Cream (Kari's addition)

Fry bacon in a large stockpot over medium-high heat till bacon is crisp. Add onion and carrots; cook, stirring occasionally, until they soften, about 2 minutes. Add garlic & cook 30 seconds. Stir in tomatoes, bay leaf and thyme, cook 30 more seconds. Stir in lentils, salt and pepper to taste; cover, reduce heat to medium-low and cook until veggies are softened and lentils have darkened, 8 to 10 minutes.

Uncover, increase heat to high, add wine and bring to simmer. Add chicken broth and water, bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30-35 minutes. Discard bay leaf.

Puree 3 cups of the soup in blender (or use your hand blender!) until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes. Stir in 2 T parsley and serve, garnishing each bowl with some remaining parsley.

Carrot Soup

Whenever I make this, people always ask for the recipe. It is really yummy, cheap to make, easy to double (or triple), freezes well and is good for you! What more could you ever ask for? I am putting it here so that next time someone asks, they can just come here to get it.

This soup is also in memory of my Aunt Deanna. If it weren't for her, I would never ever have tried it since carrots aren't really my favorite thing. But she gave me the cookbook for Christmas one year and also told me I had to try making the carrot soup because it looked so good to her and she loved carrot soup in general. Every time I make it, I think of her.

Carrot Soup
from the "Pike Place Market Cookbook" by Braiden Rex-Johnson
Makes 6 cups - 8 servings

1/2 cup butter
5 or 6 medium carrots, diced
1 cup chopped celery
1 large onion, chopped
3 medium, very ripe tomatoes, cut into chunks
4 peppercorns
3 or 4 sprigs parsley
1 slice finely ground toast (I usually skip this, just adds texture?)
1 cup boiling water
1 3/4 cups chicken broth
1 cup tomato juice
Salt to taste
Sour cream and chives or parsley for garnish (Sour cream is a must, the others I skip)

Melt the butter in a large Dutch oven (or stockpot) over low heat, and add carrots, celery, onion and tomatoes. Cook, stirring occasionally, until vegetables begin to brown. (mine never brown and I do it over medium heat)

Add peppercorns, parsley, toast crumbs and boiling water, cover Dutch oven, and simmer until vegetables are very tender, about 30 minutes. Remove cover and quickly reduce the remaining liquid, while stirring until it is almost absorbed.

Remove parsley sprigs and puree mixture in a blender, food mill or food processor, hand blender, etc. Return vegetable puree to Dutch oven and add chicken broth and tomato juice. Taste for seasoning and add salt if needed.

Heat soup slowly until mixture is nice and creamy, about 10 or 15 minutes. Serve with a dollop of sour cream and a sprinkling of chives or parsley.