It’s May. Who would want soup?
Everybody. It’s the coldest May ever. Two nights this week were down in the 30’s. Global warming, I guess.
But with soup on chilly May nights in mind, faithful reader Janet Gore sends us her world-renowned recipe for Lentil Andouille Soup.
Say’s Janet:
We have fond memories each time we have had it. We served it for a dinner party one time. Everyone loved it. Due to so many hot food items, I had the soup in a crock pot with a plastic liner for service and to keep it hot.
In between courses, I was doing a bit of a clean-up. My husband came in to help and picked up the soup by the liner bag to transfer to another container and to get the crock pot out of the way. The seam popped on the liner and soup went everywhere!
It was a catastrophe in slow motion before my very eyes. Splat, splat, splat…..
We cleaned it up quickly and steamed the floors the next day.
Lentil Andouille Soup
4 1/2 cups chicken stock or canned low-salt chicken broth
4 1/2 cups beef stock or canned broth
1 1/2 cups dried lentils
2 teaspoons fennel seeds
2 tablespoons olive oil
1/3 cup chopped celery
1/3 cup chopped carrot
1/3 cup chopped onion
6 ounces andouille sausage, halved lengthwise, cut into 1/2-inch pieces
2 teaspoons dried thyme
1/2 teaspoon Creole seasoning
PREPARATION
Combine both stocks and lentils in large pot over high heat. Bring to boil. Reduce heat, cover and simmer 30 minutes.
Meanwhile, heat medium skillet over medium heat. Add fennel; sauté until seeds are light golden brown, about 2 minutes. Remove seeds from skillet.
Heat oil in same skillet over medium heat. Add celery, carrot and onion; sauté until onion is translucent and celery and carrot are tender, about 5 minutes.
Add toasted fennel seeds, sautéed vegetables, sausage, thyme and Creole seasoning to soup. Cover and simmer until lentils are very tender, stirring occasionally, about 45 minutes. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Rewarm over medium heat, stirring occasionally.)