*  Exported from  MasterCook  *

                        CHESTNUT-AND-LENTIL SOUP

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups                            Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       lb           Chestnuts
                       Light oil
  1       c            French green lentils
                       - OR Brown Lentils
  2       qt           Water
  1       md           Carrot
                       - diced into
                       - small, even squares
  1                    Celery stalk
                       - cut into small squares
    1/2   sm           Onion -- finely diced
  1       lg           Garlic clove
                       - peeled and finely chopped
  1                    Bay leaf
    1/2   ts           Salt -- or to taste
  5                    Parsley sprigs
                       -----FINISHING THE SOUP-----
  3       tb           Light olive oil
                       -Chestnuts (from above)
  1 1/2   ts           Chopped fresh marjoram -OR-
    1/2   ts           -Dried Marjoram
    1/4   ts           Fennel seeds, crushed
                       - (or ground)
                       Fresh thyme sprigs -- OR
  1       pn           -(generous) dried Thyme
    1/2   c            Dry white wine
  1       tb           Tomato paste
                       -Lentils (from above)
                       Water, stock or cream
                       -(as needed)
                       Salt
                       Freshly milled black pepper
                       Extra-virgin olive oil
                       Finely chopped parsley
                       Small croutons, fried
                       -(in butter or oil)
                       -(optional)

 PREHEAT OVEN TO 350F. Score chestnuts on their rounded
 sides and toss them in just enough oil to lightly coat
 them. Place chestnuts on baking sheet. Bake until
 skins have opened and meat is tender, about 20
 minutes. When cool enough to handle, peel and dice
 them into small pieces. Set aside. Rinse lentils and
 combine them in soup pot with the water. Bring to
 boil. Cook a few minutes at gentle boil, removing foam
 that forms on surface. Add carrot, celery, onion,
 garlic, bay leaf, salt and parsley. Lower heat and
 simmer until lentils are tender, about 35 minutes.
 When done, remove parsley sprigs and bay leaf. Correct
 seasoning and add salt, if necessary. Puree half the
 lentils until smooth, then recombine them with the
 rest. FINISHING THE SOUP: In pan large enough to hold
 soup, warm olive oil, then add roasted chestnuts and
 herbs. Cook over medium heat, stirring frequently, for
 several minutes. Add wine and tomato paste. Stir to
 dissolve tomato paste and cook a few minutes to reduce
 wine. Stir in lentil mixture and simmer gently 20
 minutes. If soup is too thick, thin it with a little
 water, stock or cream until of right consistency.
 Taste for salt and season with pepper. Serve with
 spoonful of olive oil swirled into each bowl. Sprinkle
 with parsley and croutons, if desired. ---



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