Purée of Lentil and Broccoli Soup
Region: Italy
Category: Soups
Season: Fall
Difficulty: Easy but special equipment needed

This soup is a balanced taste between lentils and broccoli.  You'll want to use red lentils rather than brown both because red lentils will disintegrate better for the soup and for the more pleasing color.

[photo: Clifford A. Wright]

Yield: Makes 2 servings
Preparation Time: 35 minutes

1/2 cup red lentils, rinsed

1/2 pound broccoli, trimmed, chopped

2 tablespoons extra-virgin olive oil

2 large garlic cloves, crushed

1 cup duck or chicken broth

Salt and freshly ground black pepper to taste

Freshly grated Parmigiano-Reggiano cheese (optional)

Croutons (optional)

1. Bring a saucepan of lightly salted water to a boil over high heat, then boil the lentils and broccoli together for 10 minutes.  Drain and push through a food mill.  Transfer to a saucepan and heat with the olive oil and crushed garlic.

2. Add the broth, season with salt and pepper, and simmer on medium-low heat for 20 minutes.  Serve with grated parmigiano cheese or with the croutons.

Variation: 

Note: 

Posted: 01/02/2007

Needed Recipes:

Chicken Broth