Marrow, lentil, cabbage and sage soup - italy

4 servings

Ingredients

Quantity Ingredient
500 grams Marrow; peeled
100 grams Red lentils
1 Onion
1 Stick celery
1 Carrot
100 grams White cabbage
4 Sage leaves
1 teaspoon Rosemary
1 teaspoon Nutmeg
40 grams Maize flour
5 tablespoons Milk or single cream
2½ litre Vegetable stock
2 tablespoons Extra virgin olive oil
2 tablespoons Parmesan
45 grams Butter
Salt and pepper

Directions

Wash and chop the vegetables. Wash and thinly slice the cabbage. Cut the marrow into small squares. Put in a saucepan, cover with water and cook for 15 minutes. Chop the sage and rosemary, after taking off the stems.

Saut‚ the vegetables in a non-stick pan with the olive oil and 20g of butter, and add the chopped herbs.

Add the lentils and a pinch of salt and cook at a very high temperature for 3 minutes. Add some stock and cook at a reduced heat. Continue to stir regularly for 20 minutes.

Melt 25g of butter in 2tbsp of olive oil. Add the flour, mix and whisk. Add the milk or cream and continue to whisk for 10 seconds. Leave to cool before blending with the marrow. Add the nutmeg and some cream. Add everything to the lentils and mix well.

Bring to the boil and add as much stock as you feel is necessary, depending on whether you want the soup to be thick or not. As an optional extra, add parmesan before serving.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes