Lentil Soup

Lentils are very nutritious, and form the basis of a most excellent soup; but they are little used in American cookery.


1 cup dried lentils
1/2 an onion, chopped
2 or 3 celery tops
2 tablespoons flour
1/2 cup sliced,ham
whole peppers


Soak dry lentils for two hours; put them in a saucepan; add two quarts of cold water, half an onion, two or three celery tops, salt, whole peppers, and two or three ounces of the small end of a ham. Boil gently for three hours; add a little more hot water, if the quantity has been reduced by boiling, pour through a sieve, remove the ham, onion and celery; blend lentils until smooth, return to the soup; whisk it thoroughly; taste for seasoning, and serve with croutons.

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