Cream Of Lentil Soup With Celery Root Flan

Cream Of Lentil Soup With Celery Root Flan

Recipe By : Restaurant Antoine, The Sutton Place Hotel

1 Preparation Time :

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

**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

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

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.

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