Lentil Soup

Autumn is here and I am in a soup making frame of mind. Today's recipe is an old family favorite of mine. Classic lentil soup is quick and easy to make. It is tasty, nutritious and a healthy, low fat dish. Lentils are a great source of protein and fiber. They also cook faster than any other legume.

Recipe

Ingredients

• 2 smoked Turkey wings or 1 smoked Turkey leg
• 2 tablespoons Olive Oil
• 1 large Onion peeled diced
• 2 large Carrots peeled and diced
• 2 stalks Celery thin sliced
• 3 cloves Garlic minced
• 1 pound Lentils
• 2 Bay Leaves
• 3 cups Chicken broth
• 3 cups Vegetable broth
• Sea Salt and fresh Ground Black Pepper to taste

Preparations

1. Simmer the smoked turkey and bay leaves in the chicken, vegetable broth mix in a covered 6 quart pot.
2. Cook till tender and the broth has become infused with the smokey flavor.
3. Inspect the lentils while waiting, remove any foreign matter, and wash thoroughly.
4. Remove the turkey and bay leaves from the broth, and add the lentils to the pot.
5. Cool the Turkey and then pick the meat off the bone.
6. Reserve the meat for later. Discard the bay leaves.
7. Heat a large sauté pan over a medium flame, add the olive oil .
8. Add the onions, celery, garlic and carrots, season with some salt to draw out the moisture.
9. Sweat the vegetables in the pan until the onions are transparent.
10. Add the Vegetables to the pot with the lentils.
11. Simmer till the Lentils are tender but not mushy.
12. Add the reserved turkey till warm.
13. Season with Salt and Pepper.
14. Serve hot.

Leek Potato Soup

The world turns and seasons change again. Harvest time is here and with it all the bounty of the summer season fill the pantry. The cool weather of Autumn is arriving, bringing with it thoughts of bowls of hot soup to take the chill off my bones.

When I think about leek and potato soup, hearty, healthy, flavorful are a few words that come to mind when I think about this classic soup. I have always loved leeks. They are the most mild mannered member of the onion family. This soup is serious comfort food, and I think it will become one of your family favorites.

Recipe

Ingredients

• 2 large leeks, about 1 1/2 pound
• 5 cups chicken stock
• 2 tablespoons unsalted butter
• 4 strips bacon, chopped
• 1 1/2 pounds Yukon Gold potatoes, diced
• 1 1/2 cups heavy whipping cream
• 1 1/2 teaspoons sea salt
• 3/4 teaspoon white pepper
• 2 tablespoons snipped chives

Preparations

1. Trim away the tough green portions of the leek .
2. Cut the white part of the leek in half lengthwise.
3. Rinse the leeks well under cold running water to remove any sand.
4. Lay the halves flat side down, slice thinly crosswise and set aside.
5. In a 6 quart pot over medium heat, melt the butter and add the bacon.
6. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat.
7. Add the chopped leeks and cook until wilted, about 5 minutes.
8. Add the, chicken stock, potatoes, salt and white pepper, and bring to a boil.
9. Reduce the heat to a simmer and cook for approximately 30 minutes.
10. When the potatoes begin falling apart, turn off the heat.
11. Puree the soup in a food processor or blender. in batches. (or if you own an immersion blender, puree the soup directly in the pot.)
12. Stir in the cream and adjust the seasoning, as needed.
13. Ladle the soup into serving bowls.
14. Garnish the top of each bowl with some of the snipped chives
15. Serve immediately .