Tomato lentil soup
Yield: 6 Servings
Ingredients:
- 15 oz Tomato sauce
- 11 oz Tomato paste
- 4 c Chicken stock
- 1 c Cooked lentils or split peas
- 1/2 c Onions finely chopped
- 6 sl Bacon; finely chopped
- 1/4 c Celery; chopped
- 1/2 ts Pepper fresh ground Salt to taste
- 1 ts Basil
- 1/2 ts Thyme
- 1/2 ts Oregano
- 1/2 ts Nutmeg
- 1/2 ts Sage
- 1 c Whipping cream
- 1/3 c Cheddar cheese; grated
- 3 tb Butter
Instructions:
Melt butter in a large saucepan or small stock pot. Saute chopped onions bacon and celery with pepper basil thyme oregano nutmeg and sage. When vegetables are softened and bacon cooked add tomato sauce tomato paste and chicken stock stir well to blend. Add lentils or split yellow peas. Lower heat and simmer for 30 to 45 minutes stirring often to prevent sticking. Just before serving adjust spices and add salt to taste. Gently fold in whipping cream and cheddar cheese. Tom Bullick said Serves six to eight. As the end of the season
approached and food supplies tightened at the lodge, I modified a
tomato-cheese recipe in the Harrowsmith Cookbook (vol. I), to provide
a real rib-sticking soup. Served with basic bread, it's perfect after
a long, cold, wet day. From Calgary Herald by Tom Bullick 5/3/89 Submitted By SAM WARING
