Swabian lentil soup
Of lentil soup, the German culinary tradition, they are everywhere.
What I propose here I kept them in old notes, even those typed (there were no PCs!).
It is a soup quite rich and flavorful and, especially in cold weather, it may be the ideal basis for a great main dish.
As in this presentation.
Traditionally it is cooked, as well as with pieces of smoked bacon, usually present in all regional variants (a bit 'like the rind in some versions of our pasta and beans), along with a salami (Mettwurst) typical of the area.
I prefer to accompany it with Viennese sausage added for a few minutes towards the end of cooking and, on special occasions, even with a lighter sausage, cooked separately and added sliced just before serving:
in the following photos it is proposed with slices of Saucisson of Neuchâtel.
And now, prepared on the counter all the ingredients, you start preparing!
Ingredients for four people:
| bacon | g. | 150 |
| onions (small) | pc. | 2 |
| medium lentils | g | 300 |
| salted butter | TS. | 1 |
| vegetable broth | ml. | 1'000 |
| Thyme; | sprig | 1 |
| mixed vegetables as soup (v. Note) | g. | 500 |
| salt and pepper | q.s. | |
| cup sugar | pinch (made with three fingers) | 1 |
| wine vinegar | TS. | 2 |
| parsley | Ad Lib. | |
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Preparation:
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Thoroughly rinse the lentils with cold water and leave to drain a few minutes.
Meanwhile chop the onion and the bacon coarsely.
Melt the butter in a saucepan, add the bacon and brown it briefly.
Then add the onion and continue cooking for a couple of minutes.
Cover with vegetable broth, add the lentils and a sprig of thyme, cover and cook over medium heat for about twenty minutes.
While the lentils are cooking, cleaning and slicing vegetables nuts soup:
here carrot, celery and parsley root were used (alternatively cabbage or parsnip).
Spent the first part of cooking, add the vegetables into cubes to the soup and cook for another twenty minutes.
Wanting to serve, cook apart from a sausage.
A few minutes before serving, cook the sausages also soup.
Season with vinegar, sugar, salt and pepper, chopped parsley and, if you like, with mustard.
The slices of salamella can also be added to the soup at this point, to flavor them, or directly in the dishes.
Place the soup in guarnendola plates with sausages and slices of sausage.
Buon appetito!
ADVICES AND NOTES:
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Recipe, text only: to print or download.- mixed vegetables as soupHand here are used celery, carrot and parsley root; instead of the latter can be used parsnip or kohlrabi or, in any case, some other tuber.
- This soup is very good, heated, even the next day; accompanied perhaps, as in Swabia, from spatzle!
- Related articles: Good onion soup (vegetarian version), Pasta and beans (fresh or frozen), Pasta and chickpeas in a hurry, Minestrone svuotafrigo!
