Red Lentil and Apricot Soup

Yield:3 qt (3L) Portions: 12 Portion size: 8floz (250 mL)

U.S. Metric Ingredients

1 fl oz 30 mL Vegetable oil

6 oz 180 g Onion, small dice oz 15 g Garlic, chopped fine

3 qt 3 L Vegetable stock 3. Add the stock to the pot. Bring to a boil. 1 lb 4 oz 600 g Red lentils, sorted, rinsed, and drained 4. Add the lentils, sachet, and cayenne.

Sachet: Simmer 5 minutes.

1 1 Bay leaf 5. Add the tomatoes and apricots. Continue to simmer /4 tsp 1 ml Dried thyme until the lentils and apricots are completely tender.

4 4 Peppercorns 6. Remove and discard the sachet.

2 2 Whole cloves tsp 0.5 mL Cayenne

5 oz 150 g Tomato concassé

12 oz 375 g Dried apricots, coarsely chopped

1 floz, or to taste 30 mL, or to taste Lemon juice 7. Season to taste with lemon juice and salt.

to taste to taste Salt

^Japanese Clear Soup with Shrimp

Portions: 10 Portion size: 6 floz (200 mL)

U.S. Metric Ingredients

■ Procedure

2 qt 2 L Dashi (p. 195) to taste to taste Salt 1 tbsp 15 mL Japanese soy sauce

1. Bring the dashi to a simmer. Carefully add salt to taste.

2. Add soy sauce. (The soup should be crystal clear.)


1-2 strips 1-2 strips Lemon zest 15 15 Snow peas 10 10 Medium shrimp

Per serving:

Calories, 15; Protein, 2 g; Fat, 0 g (0% cal.); Cholesterol, 10 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 115 mg.

3. Cut lemon zest into very fine julienne.

4. Trim and wash the snow peas. Cut them crosswise at an angle, making diamond shapes. Blanch them 1 minute in boiling water. Drain and cool.

5. Peel and devein the shrimp. Blanch them in boiling water just until cooked, no more than 1 minute. Drain.

6. Rinse soup cups or bowls in hot water to warm them. In each bowl put 1 shrimp, a few pieces of snow peas, and a few threads of lemon zest.

7. Make sure that the soup is very hot—almost at the boiling point—and ladle 6 oz (200 mL) into each bowl. Serve at once.

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