Soup Week: Grandma's Homemade Lentil Soupcomments (0) March 3rd, 2011 in Gallery
This entry is from the Chez Us blog:
"I am pretty confident when making soup as it is basically a staple in our house. Since I make our own stock, I decided to pick a technique and choose the Mirepoix. A Mirepoix is a combination of: 2 parts onion, 1 part celery and 1 part carrots. You want to make sure you peel the onion as the paper will give your stock an orange tint. As well you need to make sure the pieces are cut in uniform size and style. This is the part that would challenge me. You see, I am a bit lazy when I mince and dice. I pretty much just cut and cook. This time I took my time and cut the ingredients of my Mirepoix to be exact; at least almost all were exact. I did not use oil when I cooked my Mirepox, instead I added minced bacon (small size of my veggies); this technique is called a Mirepoix au Gras. I cooked my Mirepoix until is was caramelized and then I stirred in a small amount of tomato paste, to give it a bit more added depth. The entire process from washing to the point of adding rest of the ingredients, only took about 40 minutes. The Mirepoix was very flavorful and added a great depth for the base of my lentil soup; I was thrilled with the flavor of the final product."
Recipe Used: Grandma’s Homemade Lentil Soup
posted in: Gallery, Soup Week
Soup Week Challenge
What’s simmering away in your pot? This week, we’re challenging you to get creative with our favorite winter meal: Soup. Sharing your soups with us is easy: Simply upload a photo and description of your soup to our Community Gallery, or if you have your own blog, send us a link to your soup post via Twitter or Facebook, or email the link to fcblogs@taunton with “Soup Week” in the subject line.
On Friday, March 4, 2011, Fine Cooking editors will pick their 5 favorite soups and post a poll so you can vote for your favorite. On Monday, March 7, 2011, we’ll announce the winner and ladle out the prizes.
Grand prize: An Emile Henry 7qt. Soup Pot, a Fine Cooking 2010 Archive DVD, Simply Great Breads by Dan Leader, and Fine Cooking’s special issue Soups & Sandwiches. Approximate value of the grand prize is $362.00.
Runners up receive: The Fine Cooking 2010 Archive DVD, Simply Great Breads by Dan Leader, and Fine Cooking’s special issue Soups & Sandwiches. Approximate value of each runner up prize is $132.
For more details, see the official rules.