My dear blogger friend and Secret Santa (shhh!) Tanya, from Chica Andaluza, sent me last Christmas a wonderful book called “One stock, 100 soups”, from Linda Doeser. Today’s recipe is one of those 100’s. It was very tasty and children’s friendly.
After 2 weeks living in the tropic, the cold here in Madrid is unbelievable… And there’s nothing better than a good, old fashioned bowl of soup to warm up. Well, there’re other things, but this is a food blog… I was thinking on a blanket or a pair of wool socks… you guys!!
Serve 63 tablespoons olive oil 1 large onion, chopped 2 leeks, chopped 2 carrots, chopped 2 stalks celery, chopped 220 g of sliced mushrooms 4 tablespoons dry white wine 1.2 l of basic vegetables broth* 1 bay leaf 2 teaspoons dried spice mixture 150 g lentils (recipe calls for Puy lentils, but I used regular Spanish lentils) 250 g of diced cooked chicken Salt and pepper
Heat oil in a large pot. Add onion, leek, carrot, celery and mushrooms. Sauté 5 to 7 minutes, stirring occasionally, until softened.
Over medium heat, add wine and let cook for 2 to 3 minutes, until the alcohol has evaporated. Next, pour the vegetables broth. Bring to boil and stir in the bay leaf and spices. Then lower heat, cover the pot and boil for 30 minutes.
Add the lentils, cover again and cook for 40 minutes, stirring occasionally, until vegetables are tender.
Add the chicken, salt and pepper to taste and let cook for another 5 or 10 minutes.
* Basic vegetable broth recipeFor 1l 2 tbsp. sunflower oil 1 onion, 2 leeks cut into thin slices 2 stalks celery, finely chopped 1 large potato diced 2 carrots cut into thin slices 2 small parsnips cut into thin slices 1 small turnip, cut into thin slices 2 bay leaves 6 sprigs parsley 160 ml dry white wine 1 l of water
Heat oil in a large pot. Add onion, leek, celery and potatoes. Sauté for about 8 minutes, stirring frequently, until vegetables are tender and begin to turn brown.
Add the parsnips, turnips, bay leaf, the parsley and white wine. Then, mix well and sauté for 2 minutes, until the alcohol has evaporated. Over medium heat, add the water and bring the broth to a boil. Then lower heat, cover the pot and let it simmer for 1 hour.
Remove pan from heat and pour the vegetable broth into a container by passing it through a fine sieve. With the back of a spoon, make sure all the vegetables release their juices, but without crushing them in the strainer. Strain it again and let cool completely. Then, cover with plastic film and store in the fridge (maximum 2 days). In the freezer it will keep up to 3 months.