Tasting Colorado by Michele Morris

Author:Michele Morris
Language: eng
Format: epub
Tags: Cooking
ISBN: 9781560375722
Publisher: Farcountry Incorporated
Published: 2013-10-15T00:00:00+00:00

Lentil Soup with Prosciutto Chips

221 SOUTH OAK, TELLURIDE

CHEF AND OWNER ELIZA H. S. GAVIN

3 cups lentils, rinsed

6 cups chicken stock or water

2 tablespoons extra virgin olive oil

1 small onion, finely chopped

Pinch kosher salt

3 celery stalks, finely chopped

2 carrots, finely chopped

2 garlic cloves, minced

1 tablespoon cumin

1 teaspoon ground coriander

1 teaspoon dark chili powder

2 tablespoons extra virgin olive oil

6 thin slices of prosciutto

Makes 8 servings

This warming soup with a big kick from cumin is more than able to stand alone, but the prosciutto chips add both salty flavor and crunchy texture.

Combine the lentils and 6 cups of chicken stock or water in a large stockpot over medium-high heat and bring to a boil. Reduce heat to medium and simmer until the lentils are tender, about 2 hours. If the lentils appear to be drying out, add more water as needed. Cooking time will depend on the type of lentils used as well as their age.

When the lentils are nearly cooked, heat the olive oil in a large skillet over medium-high heat; add the onion and a pinch salt and cook until the onion is translucent, about 10 minutes.

Reduce the heat to medium, add the celery and carrots, and continue cooking until the vegetables are soft. Stir in the garlic, cumin, coriander, and chili powder and cook for an additional 3 minutes.

Place the cooked vegetables, 1 cup of the lentils, and 1 cup of the liquid from the soup in a blender and puree until smooth. Pour the puree back into the stockpot with the remaining lentils and heat until the soup bubbles.

While the soup is heating, preheat the oven to 400 degrees. Spread the olive oil on a baking sheet and place the prosciutto slices on the oiled sheet. Bake, watching carefully so that the prosciutto doesn’t burn, until the slices are crisp, about 10 minutes. Transfer the crisp prosciutto to paper towels to remove any excess grease and crumble into large pieces. Spoon the soup into bowls and top with prosciutto chips.

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