Carrot and Lentil Soup with a hint of Ginger

Recipe by Bill Mallinson – Chef – The Cavandish Pavilion, Bolton Abbey

Method

A warming soup and crusty roll - a fabulous pit stop refuel midway through your day, or between lunch and supper.

Makes approx. 3 litres

Carrot and Lentil Soup with a hint of Ginger

  1. Melt the butter slowly on a low heat in a large pan.
  2. Finely chop all the vegetables, approx ½ cm and add to the butter along with the garlic and ginger.
  3. Keeping the heat low sweat the vegetables until soft - but without colouring.
  4. Add the stock, orange juice, sugar and seasoning bring to a simmer.
  5. Add the lentils and continue to cook until they are softened. You can the serve as is or use a hand blender to suit your taste.

To Serve

Warm your crusty roll through in the oven, place soup in a warmed soup bowl, circle some double cream on the top of the soup and sprinkle the chopped leaf parsley, add your knob of butter and serve.

Best Served

Ready prepared for you by the Chefs at the Cavendish Pavilion, in the wonderful surroundings of the Bolton Abbey Estate.

Ingredients

Carrot and Lentil Soup with a hint of Ginger

  • 50g butter
  • 1kg carrots diced
  • 3 sticks celery diced
  • 1 large onion diced
  • 3 cloves of crushed garlic
  • 1 tsp finely chopped ginger
  • 2 litres vegetable or chicken stock
  • 1 tsp granulated sugar
  • 100ml pure orange juice
  • 200g washed red lentils
  • Salt and Pepper to season
  • Crusty Rolls from your local Baker
  • Double Cream
  • tsp of chopped flat leaf parsley
  • Knob of butter
 

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