The Newbie Cook
- 17,353 forkfuls since 16.Oct.10
Making everything for the first time
More comfort food!
My favorite Italian restaurant is Ciconte’s and they have this heavenly lentil and sausage soup. It isn’t served often and is in their soups-of the day list. I figured I may as well try making a version of this soup so I can have it any time I want. Of course, I don’t expect it to be as wondermous as Ciconte’s so I’m simply aiming for edible for my first attempt.
I used canned lentils in this recipe. I should have bought two cans instead of one since it doesn’t seem to have enough lentils. I also want to try using fresh lentils next time. They were out in Shop Rite and we didn’t feel like going anywhere else today.
I didn’t bother with a play-by-play since I’m sure you don’t need instructional photos for chopping vegetables. Although I do wish I took a snapshot of my husband shaping the sausages into tiny balls. He rarely helps out when I cook yet he had the gall to complain that I gave him the “dirty job.” Grr. Next time, he gets onion duty. Five large ones should be just right for him.
What’s the deal with the stuffed bear? I adopted a polar bear when I donated to WWF last month. I haven’t figured out what to do with it yet. Should I keep it and let it languish in a corner, gathering dust until it disappears into obscurity after a few years? Or should I give it to the pups and let Basti shred it and have the time of his life?
I will never forget Tita Edith’s potato soup. She brought some at work last year and I loved it so much that I ate a lot of it. I wanted to replicate the recipe but failed miserably the first time I tried. When C got sick, I thought it was about time to try making this comfort dish again.
One essential tool needed is an immersion blender to get that smooth perfect texture. But if you want a chunkier version of the soup, you can just use a regular masher.
This recipe is very versatile. You can add any vegetables you like. Most use celery but since C hates it, I chose broccoli and carrots. Any type of precooked meat (ham, cold cuts, etc.) can also be used.
The soup can be stored in an airtight container and refrigerated. For some reason, it tasted even better the day after.