*  Exported from  MasterCook  *
 
                 Cream Of Lentil Soup With Celery Root Flan
 
 Recipe By     : Restaurant Antoine, The Sutton Place Hotel
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Lentils                          Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      ounces        small green lentils -- see cook’s notes
    1      stalk         celery -- roughly chopped
    1                    carrot -- peeled and
                          -- roughly chopped
    1                    onion -- chopped
    2      slices        bacon
    1      clove         garlic -- minced
                         Bouquet garni *
    1      pint          chicken broth or water
    1      cup           whipping cream
    1      sprig         chervil -- Optional
                         Salt and pepper -- to taste
                         ***FLAN***
      1/4  medium        celery root** -- (celeriac)
    1                    egg
      1/2  cup           cream
                         Salt and pepper -- to taste
                         Butter for greasing molds
 
 *(1 bay leaf, a sprig of fresh thyme and a sprig of fresh basil) ** peeled, cub
 ed and blanched until tender in boiling water, drained
 
 Cook’s notes: Small green French lentils (lentils du Puy) are sold at Trader Jo
 e’s. Preliminaries: Place lentils in a bowl or pot. Cover by 2 inches with wate
 r. Allow to soak overnight. Procedure: In a Dutch oven, cook celery, carrot, on
 ion, garlic and bacon on medium heat until vegetables are softened and bacon is
  crisp. Drain lentils and add to vegetable mixture. Add bouquet garni and simme
 r for 1 hour. Puree in blender and pass through a fine strainer. Add cream and 
 check seasoning. Keep warm. Preheat oven to 250 degrees. Prepare the flan. Pure
 e cooked celery root, egg and cream in a blender until smooth. Pass through a f
 ine strainer. Correct seasoning. Grease 5 small timbales or molds with butter. 
 Pour mixture into molds. Place molds in a baking pan. Pour simmering water in t
 he pan so that it comes halfway up the sides of the molds. Place in a preheated
  250-degree oven for 15 to 20 minutes or until mixture is firm in center. Prese
 ntation: Unmold warm flan in center of shal!
 !
 low soup bowl. Garnish with a sprig of fresh chervil (if available). Ladle warm
  lentil soup around the flan. Serve immediately. Variation: If desired, you can
  garnish soup with finely diced tomatoes, whole cooked green lentils and crispy
  bacon (sprinkled around flan).
 
 Yield: Makes 5 servings.
 
  scanned by sooz
 
 
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