Lentil Puree Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- stakan lentils
- carrot
- onion
- stale bun
- lozhka butter
- egg yolks
- stakan thick cream
- dill and ham
Instructions
- Boil and strain a white bouillon of beef, ham, and greens.
- Soak the lentils, stew soft with onion, carrot, bun, and butter, and rub through a sieve.
- Thin with bouillon, optionally add a yolk-cream liaison, and heat very hot.
- Garnish the tureen with dill and cut ham.