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I`ve grown up in a big Family, with 11 kids. The daily lunch,
which we all attended, was not so easy to manage for my mother.
She often used to cook a big pot of good, substantial soup,
sometimes completed by a confection of pastry. We all loved the
pureed lentil soup, which I prepare for the travelling soup pot.
This is the recipe:
500g brown lentils (legumes)
2,5l water
salt
bay leaf
french herbes
garlic
1-2tbsp.of tomato puree
worcestersauce
bid of tabasco
soup or stock cube
Put lentils, soaked in water one hour before, into boiling water
or soup, add spices,(a pinch of baking soda keeps the color and
quickens getting tender), and cook until pretty tender.
Then strain or puree. If the soup is to thin add some roux, you
can also use some instant roux.
At the end, at will, season with vinegar. Top with finely diced
bacon.
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