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    LAMB AND LENTIL SOUP
    from "Cold-Weather Cooking" by Sarah Leah Chase

    Lamb and lemon infuse this hearty lentil soup with a Mediterranean flavor. The swirl of rich walnut and Roquefort butter that garnishes each serving takes the soup from homey to refined.

    Makes 8 to 10 Servings
    INGREDIENTS (CLICK TO BUY)

    1 pound lean ground lamb
    1 tablespoon olive oil
    1 large onion, minced
    1 bunch scallions, trimmed and minced
    3 cloves garlic, minced
    3 carrots, peeled and minced
    2 tablespoons tomato paste
    1/2 cup minced fresh parsley
    2 1/2 quarts beef broth, or water
    1 cup dry red wine
    1 pound lentils, soaked in water overnight and drained
    1 teaspoon dried thyme
    2 bay leaves
    Salt and freshly ground black pepper to taste
    Finely grated zest of 1 lemon

    For the Walnut & Roquefort Butter:
    1/2 cup (1 stick) unsalted butter, at room temperature
    1/4 cup walnuts, lightly toasted
    3 ounces Roquefort cheese
    2 tablespoons minced fresh parsley

    Print recipe
    PREPARATION

    1. Heat a large heavy stockpot over medium-high heat, add the lamb and brown it, crumbling it into small pieces with the back of a wooden spoon. When no pink color remains, remove it from the pot and set aside. Drain all but 2 tablespoons fat from the pot.
    2. Add the olive oil to the fat. Add the onion, scallions, garlic, and carrots and sauté 5 minutes. Reduce the heat to medium and cook uncovered until the vegetables are quite soft, about 10 minutes. Stir in the tomato paste and parsley and cook 1 minute more.
    3. Gradually stir in the beef broth and red wine. Add the lentils, reserved lamb, the thyme, bay leaves, salt, and pepper. Bring the soup to a boil, then simmer uncovered 1 hour, stirring occasionally and skimming off any foam that rises to the top of the soup. Add the lemon zest and continue simmering until the lentils are very tender, about 30 minutes more.
    4. Purée half the soup in a food processor. Return it to the un-puréed soup and stir well to combine. Reheat the soup over medium heat.
    5. Meanwhile make the walnut and Roquefort butter. Place all the ingredients in a food processor and process, pulsing the machine on and off, until smooth and creamy. Ladle the hot soup into serving bowls and garnish each portion with a heaping tablespoon of the butter. Swirl with a spoon or knife tip to create a marbleized effect. Serve at once.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Choice Ground Lamb
    This product is currently unavailable.
     
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
     
      Scallions - $1.89/ea Save! 2 for $3.00
     5.5oz, Farm Fresh, bunch
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
      Cal-Organic Organic Carrots, Bag - $1.99/ea Save! 2 for $3.00
     1 lb
     
      Italian Parsley - $1.99/ea
     Farm Fresh
     
      FreshDirect Veal Stock - $5.49/ea
     pint
     
      Trapiche Pinot Noir - $8.99/ea plus tax Save! Just $8.09 each when you buy 12 or more.
     750ml
     
      Goya Dried Brown Lentils - $1.79/ea
     16oz
     
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
     
      FreshDirect Raw Walnut Halves & Pieces, Resealable Bag - $12.99/14oz
     Resealable Bag
     
    Société Bee Roquefort - $21.99/lb
     
     
      Contadina Tomato Paste - $0.99/ea
     6oz
     
    You May Already Have
      Bertolli Classico Olive Oil - $11.99/ea
     25.5oz
     
      FreshDirect Whole Dried Thyme - $3.59/ea
     1.25oz
     
      FreshDirect Bay Leaves - $3.79/ea
     0.14oz
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
     
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