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Lentil cream soup with beer vinegar and peanut oil
It is a long-time tradition that in order to ensure good fortune for the new year, we should start it with a meal prepared from some legumes, most commonly lentils. This lentil cream soup is seasoned with beer vinegar and peanut oil, lending a rich and delicious flavor to this New Year’s Eve favorite.
Production
01
Clean the carrots, the celery root and the onions, and then chop them into small pieces. Start braising them on 2 spoonfuls of rapeseed oil for frying, adding the grated, fresh ginger and the garlic, too. Pour on as much water as what covers the vegetables with two inches and braise them until soft.
02
Once the vegetables have softened, add 200 g lentils, pour on the rest of the water and bring it to a boil.
03
Then pour it into the mixing glass, add the beer vinegar and blend it until creamy.
04
When it is done, salt and pepper it, and mix in 10 ml cream, without boiling or cooking it any longer.
Tip:
Serve it garnished with the remaining lentils and cream, and crown it with the peanut oil.
Ingredients
2
Tbsp
3
tsp
1
Tbsp
Beer vinegar
or
250
g
pre-cooked lentils
80
g
onion(s)
50
g
celery
100
g
carrot
2
clove(s)
garlic
ginger
2
pinch
1
pinch
600
ml
water
120
ml
heavy cream