French Lentil Soup with Pepper Bacon by Chef Jerome Sharpe - Recipe - CookingDistrict.com
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French Lentil Soup with Pepper Bacon by Chef Jerome Sharpe

Yield:
1 gal
Prep Time:
1 hours
Portion Size:
8 oz
Step 1
1 lb • Lentils, French
2 qt • Vegetable stock • more as needed
2 cups • Onions • chopped
1 cups • Celery • chopped
0.50 cups • Garlic • chopped
0.25 cup • Carrots • chopped
1 each • Bouquet garni • peppercorn, thyme, bay
• salt & pepper to taste
1. Sauté all of the vegetables lightly then add the lentils, stock, and bouquet garni.

2.Simmer all ingredients together until lentils are tender, about 45 minutes.

3. Remove from heat.

4. Remove the bouquet garni.

5. Puree the soup in a vita prep adjusting the consistency and the seasoning as you go.

6. Hold for service or chill rapidly.

7. Serve with pepper bacon pieces, lemon-thyme creme fraiche, garlic confit, and lentil relish (recipe below).
Step 2
1 cup • cooked frenched lentils
0.25 cup • red onion • brunoise
1/8 cup • carrot • brunoise
1/8 cup • celery • brunoise
0.25 tbsp • thyme • chopped
0.25 tbsp • olive oil
• salt and pepper to taste
0.25 cup • black pepper bacon • brunoise
1. Lightly sauté the vegetables in the olive oil

2. Add the lentils, bacon, thyme, and seasoning

3. Remove from heat and hold cold for service.
Step 3
0.50 cup • Sour cream
0.50 tbsp • Fresh thyme • chopped
0.50 tbsp • Lemon Juice
Lemon-Thyme Cream:

Combine all ingredients well with a whisk
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