John Myers
Contents
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Ingredients
- 800 g Lentils yellow, dried
- 1 piece Onion
- Clarified butter
- 1 tsp Caraway seeds
- 1 tsp Dried marjoram
- 1500 ml Beef broth
- 200 ml Cream
- Ground caraway
- Salt
- Black pepper from the mill
- 2 few Landjäger
- Chives
Instructions
The evening before
- Soak the dried lentils in plenty of water.
- The next day, pour off over a sieve and rinse off with cold water, drain a little.
- In the meantime we peel the onion and dice it finely.
- In a large saucepan we heat some clarified butter and let the onions sear a little until they are almost translucent. Now we add the caraway and fry it briefly. Now add the lentils, toast them a little and then deglaze with the beef stock. Add the marjoram and cook the lentils soft on a low heat.
- In the meantime we cut the Landjäger into thin slices.
- When the lentils are soft, fish out 2 tablespoons for the garnish and set aside. Add the cream and then finely puree (if the consistency is too thick, adjust to taste with hot beef stock) and season to taste with salt & pepper & ground caraway.
- Put the finished soup in a soup cup, serve with the Landjäger slices and the lentils and now ..... enjoy your meal .....
- Basic recipe for beef broth according to the "Soup connoisseur" Art
Nutrition
Serving: 100gCalories: 304kcalCarbohydrates: 5.9gProtein: 3.2gFat: 30.2g
