Lentil Puree a la Soubise
A rich, thick lentil potage enriched with a savory onion soubise. This Anglo-Indian recipe elevates a standard lentil soup by incorporating caramelized onions that are simmered in broth and pureed for a velvety texture and deep flavor.
Ingredients
- 1.5 cups Red lentils or split peas (Washed thoroughly)
- 6 cups Beef stock or vegetable broth (Divided use)
- 4 whole Large onions (Sliced)
- 3 tbsp Butter
- 0.5 tsp Dried thyme
- 1 tbsp Fresh parsley (Chopped)
- 1 tsp Salt (Adjust to taste)
- 0.5 tsp Black pepper
Instructions
- 1Wash the lentils thoroughly in cold water until the water runs clear. Drain well.
- 2In a large pot, combine the washed lentils, thyme, parsley, and stock. Bring to a boil, skim off any foam that rises to the top, then reduce heat to low. Cover and simmer until the lentils are completely soft and falling apart.
- 3While the lentils are simmering, peel and slice the onions.
- 4Melt the butter in a separate frying pan over medium heat. Add the sliced onions and fry them until they turn a rich golden brown color.
- 5Ladle about 1 cup of the hot broth from the lentil pot into the frying pan with the browned onions. Simmer gently until the onions are extremely tender.
- 6Rub the tender onion mixture through a wire sieve (or use a blender) to create a smooth onion puree.
- 7Puree the main lentil soup (using a sieve or blender) until smooth and thick. Stir in the onion puree (Soubise). Season with salt and pepper. Heat through for a final few minutes to marry the flavors.