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Lentil soup with asparagus
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| Artist: |
_ |
| Categories: |
Asparagus, Soups & Stews, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Dried lentils | | 4
| cup | Water | | 1
| tbsp | Instant chicken | | | Bouillon (dry) | | 1/2
| tsp | Lemon and pepper | | | Seasoning salt | | 1
| small | Onion, chopped | | 1
| | Celery (with leaves) | | | -sliced | | 3/4
| lbs | Fresh asparagus, cut | | | Into ?inch pieces, or | | 1
| pack | Frozen, (10 ozs) | | | Asparagus cuts | | 1
| cup | Shredded gruyere or swiss | | | Cheese (4 ozs) | | | Dairy sour cream |
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Procedures:
| 1 | Recipe by: betty crocker"s smartcook mix all ingredients except cheese and sour cream in 4-quart dutch oven. | | 2 | Heat to boiling; reduce heat. | | 3 | Cover and simmer broth until lentils are very tender, about 45 minutes. | | 4 | Remove 1 cup of the vegetables with slotted spoon; reserve. | | 5 | Carefully pour remaining hot mixture into workbowl of food processor fitted with steel blade or into blender container. | | 6 | Cover and process until smooth. | | 7 | Mix processed mixture, reserved vegetables and the cheese in dutch oven. | | 8 | Heat over medium heat, stirring constantly, until cheese is melted and mixture is hot. | | 9 | Garnish each serving with dollop of sour cream. | | 10 | 6 servings. |
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