Crust and Lentil Puree Soup ~1825

Potage de Croûte a la Purée.

Prep. Time: 5 min
Cook Time: 20 min

Serves: 4

Ingredients:

• 2 cups lentils
• 6 – 10 cups broth
• 4 slices bread/ 2 cups bread crusts
• 1/2 cup meat drippings (chicken)

Pre-heat oven 350°.

Step 1:

Place the drippings in the bottom of an oven-safe tureen. Put the bread crusts or slices on the bottom of the tureen. In this case, I used some left-over gluten free biscuits that no one was going to eat. I did not put in additional broth, as the recipe calls for because gluten-free bread basically dissolves as soon as it gets wet. Regular crusts? Go for it. Put the tureen in the oven for 20 min. while making the lentils.

Step 2:

Make lentils. Add lentils and stock to pot. Bring to boil then simmer for about 20 min. until tender. If you prefer soupier soup, then add more broth. Put lentils through a sieve when done (lots of work), or use a potato masher and mash them a bit (much less work).

Step 3:

Remove the tureen of bread from the oven and pour lentils over the bread

Step 4:

Serve. Note the rich bottom crust on this dish. It is a savory bomb of umami wonderfulness.

Hints:

Recommend being generous with drippings for bread and for lentils proper. Definitely want to go with a rich broth for the lentils, otherwise it will end up bland.

Interview with a 12-year-old:

Q. What did you think of this dish?
A. It was okay.
Q. Should I make it again?
A. Nah.

If you’re into lentils, this recipe could easily become a make-ahead and bring-to-work kind of dish. Leftovers are in my freezer.

Source: French Domestic Cookery for those of Moderate Means, 1825.

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