Butternut and Leek Soup with Red Lentils
Why I Love This Recipe
Using Julia's recipe as a guide, and her often simple, basic seasoning technique that allows the main ingredient's flavor to shine like a star rather than the supporting spices and herbs, It's surprising how a bit salt and pepper is the only seasoning this recipe needs. Trust me, hold back on the urge to add the garlic or cumin, or whatever your go-to favorites are. Try it in it's true form first and remember that you can add other seasonings later if you choose. - See more at: http://peacefulcooking.blogspot.com/2014/12/butternut-and-leek-soup-with-red-lentils.html#sthash.jwWdfsTF.dpuf
Ingredients You'll Need
1 lb potatoes, peeled and cut into 2" cubes
2 leeks, including tender greens, sliced and rinsed
1 carrot, peeled and sliced
1 celery stalk, sliced
1 cup diced butternut squash
2 quarts of water plus more as needed
1/4 cup red lentils, uncooked
1 tablespoon salt
White pepper to taste
Garnish:
3 tablespoons of butter
Croutons
Chives or parsley
- See more at: http://peacefulcooking.blogspot.com/2014/12/butternut-and-leek-soup-with-red-lentils.html#sthash.jwWdfsTF.dpuf
Directions
In a large put simmer the vegetables, water and salt, partially covered with a lid for about 30 minutes. Add the lentils and continue simmering, partially covered for another 20 - 30 minutes or until the vegetables are tender. Add warm water as needed to keep the vegetables under water.
Remove from heat. Using an immersion blender (or in batches in a blender) puree until smooth and creamy. Adjust the seasoning with salt and white pepper if needed.
Off heat and just before serving, stir in the butter, a spoonful at a time until melted and garnish with croutons and chives or parsley