Cream Of Lentil Soup With Celery Root Flan

* Exported from MasterCook *

Cream Of Lentil Soup With Celery Root Flan

Recipe By : Restaurant Antoine, The Sutton Place Hotel
Serving Size : 1 Preparation Time :0:00
Categories : Lentils Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces small green lentils -- see cook's notes
1 stalk celery -- roughly chopped
1 carrot -- peeled and
-- roughly chopped
1 onion -- chopped
2 slices bacon
1 clove garlic -- minced
Bouquet garni *
1 pint chicken broth or water
1 cup whipping cream
1 sprig chervil -- Optional
Salt and pepper -- to taste
***FLAN***
1/4 medium celery root** -- (celeriac)
1 egg
1/2 cup cream
Salt and pepper -- to taste
Butter for greasing molds

*(1 bay leaf, a sprig of fresh thyme and a sprig of fresh basil) ** peeled, cub
ed and blanched until tender in boiling water, drained

Cook's notes: Small green French lentils (lentils du Puy) are sold at Trader Jo
e's. Preliminaries: Place lentils in a bowl or pot. Cover by 2 inches with wate
r. Allow to soak overnight. Procedure: In a Dutch oven, cook celery, carrot, on
ion, garlic and bacon on medium heat until vegetables are softened and bacon is
crisp. Drain lentils and add to vegetable mixture. Add bouquet garni and simme
r for 1 hour. Puree in blender and pass through a fine strainer. Add cream and
check seasoning. Keep warm. Preheat oven to 250 degrees. Prepare the flan. Pure
e cooked celery root, egg and cream in a blender until smooth. Pass through a f
ine strainer. Correct seasoning. Grease 5 small timbales or molds with butter.
Pour mixture into molds. Place molds in a baking pan. Pour simmering water in t
he pan so that it comes halfway up the sides of the molds. Place in a preheated
250-degree oven for 15 to 20 minutes or until mixture is firm in center. Prese
ntation: Unmold warm flan in center of shal!
!
low soup bowl. Garnish with a sprig of fresh chervil (if available). Ladle warm
lentil soup around the flan. Serve immediately. Variation: If desired, you can
garnish soup with finely diced tomatoes, whole cooked green lentils and crispy
bacon (sprinkled around flan).

Yield: Makes 5 servings.

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