Red Lentil Soup

Ingredients

• •2.5 L (10 cups) meat stock
• •1 large onion
• •1 small cup flour
• •250 g (1 heaping cup) red lentils
• •2 tbsp butter or margarine
• •½ tbsp salt
• •For the milk liaison: 1 cup milk
• •2 egg yolks

Preparation

1. 1

   Peel and finely chop the onion. Sauté in 2 tbsp of fat over low heat for 4–5 minutes, then add the flour and stir for another 1–2 minutes.

2. 2

   Add the rinsed lentils along with the meat stock and bring to a gentle boil.

3. 3

   Strain the soup and return it to the heat. Stir in the milk liaison.

4. 4

   Let it boil once or twice, then remove from the heat. Serve with toasted bread.

5. 5

   Milk liaison: mix 1 tbsp melted butter, 1 tbsp flour, 3 cups milk and salt. Cook for 5 minutes, stirring constantly.

6. 6

   Note: do not add lemon to soups finished with a milk liaison (lemon curdles the milk).