Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Monday, January 25, 2010

Warm Lentil Soup for a Cold January Day

Today turned out to be a bit colder than the previous week. Temperature wise not so much but there was a strong wind blowing and so it definitely felt colder. We tend to stay indoors when it is really cold out. I'm still working on cabinets, closets and drawers and although I enjoy the order that is the result, I miss a good sit by the fire which we keep going during these cold days.

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 chorizo
1/2 cup dry sherry
olive oil

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.


La Table De Nana said...

I simply adore sherry in dishes..soups..pasta sauces..I am certain this was good:)

Allie and Pattie said...

Martha, Lentil soup is a favorite and was a frequent dinner in our Italian household when I was growing up. My Nonna always used a bit of wine in hers and so do I. This looks wonderful!

Allie and Pattie said...

And I'm so glad your class went so well! I love teaching-it's like cooking with friends in my kitchen!

Pondside said...

One could almost imagine the steam coming up from that pot and the wonderful smell....
I see from your sidebar that the aebelskiver class must have been a success - any photos?

lindaraxa said...

I am so glad you enjoyed it!

Mary Bergfeld said...

What a wonderful winter warmer! I love your use of sherry. It can make the ordinary extraordinary.