But there is nothing so warming as a good bowl of a hearty soup and lentil is a favorite of ours. I have my favorite lentil soup recipe but I did come across one last week that included a bit of sherry. It came from a Linderhof friend, Lindaraxa's Garden. The soup looked so good in Lindaxra's post that I had to try it at the first opportunity!
It was every bit as good as Julieta said. And I loved the sherry -- it gave it great flavor. This may be my new "go to" lentil soup. It was that good!
Julieta recommended serving it with red wine and a crusty baguette and finish with a salad and cheese and something light for dessert. We have the wine and the baguette but we're going to skip the salad and have a slice of fresh apple cake for dessert.
The recipe as posted at Lindaraxa's Garden:
Lentil Soup with Chorizo and Sherry
2 carrots, sliced and chopped
2 stalks celery, sliced and chopped
1 large onion, chopped
1 clove garlic, minced
1 ham or smoked pork bone (I didn't have so just used some diced ham that I did have)
2 T. olive oil
2 cups dried lentils
6 cups chicken or vegetable broth
Salt and pepper to taste
1/2 cup dry sherry
Saute carrots, celery, onion and garlic in hot olive oil in a Dutch oven over medium high heat 5 minutes or until tender. Add the ham or smoked pork bone and brown on both sides. Sort and remove any debris from lentils; rinse under cold running water. Add lentils and broth to vegetable mixture; bring to a boil, reduce heat and simmer 20 minutes or until lentils are tender. Slice the chorizo in 1/2 inch rounds, add some olive oil to a small skillet, brown the chorizo. Add the sherry and reduce to half the amount. Add the chorizo and sherry reduction to the lentils. Cook for another 5 to 10 minutes. Serve. After you serve in the bowls, add a little olive oil on top.