City Palate

The Travel Issue - March April 2017

Chestnut and Lentil Soup
Nov/Dec 2008
Recipe by Paul Rogalski, chef and owner of Rouge Restaurant

Olive oil
1 small onion, chopped
2 cloves garlic, chopped
2 celery stalks, diced
1 carrot, chopped
1 c. cooked chestnuts, chopped
1 c. brown or green lentils
2 c. chicken stock
1 bay leaf
Sour cream or crème fraîche
Chives

Heat oil in a saucepan and fry onions, garlic, celery and carrot until softened and a bit browned. Add chestnuts and lentils. Add chicken stock and bay leaf and simmer 30 to 45 minutes or until lentils are soft. Remove bay leaf and purée. Serve with a spoonful of sour cream or crème fraîche. Sprinkle with snipped chives. Serves 4.

Soups And Stocks