This week I enjoyed my older "taste tester" being home from college
on Spring Break, so apologies for the distinct lack of comments left
for my fellow Doristas. I did manage to make this soup (plus the prior
week's Cheesy Creme Brulee in duplicate, then triplicate.....for the family
to enjoy over homemade bread !!) and perhaps more importantly -
found time to sign Nana and I up for the IFBC in Seattle.
We are SO EXCITED to join our fellow bloggers and can not
wait to meet you all in September. Now back to the soup :)
I would not have added the orange zest without Dorie's suggestion and
the aroma was indeed lovely without the taste being overpowering.
I make homemade soup fairly regularly and this was nice, but I
probably will not add it to my short list of repeats.
It was an achievement to locate the actual lentils du Puy- that was the
toughest part of the assignment as this is a very easy recipe otherwise.
My taste testers all enjoyed it. In lieu of the cob smoked bacon that is
still waiting to be cooked, I added smoked kielbasa pieces on top with
Greek Yogurt and that was a big hit. Nice, but not a repeat for us.
This week's FFWD recipe is for another pureed soup, this time using lentils.
I used Green lentils from Wegmans but Tricia found some lentilles
du Puy in a local health food store and shared them with me.
I am saving them and will prepare this recipe again, or even try Dorie's
French Lentils (the basic recipe) on page 367 in "Around My French Table".
The flavors were very strange to me. Overall I think the addition of
ginger turned me off. While the vegetables were cooking they looked
so delicious that I could have eaten the lentils without pureeing them.
It is not the prettiest color for a soup but it was okay.
I really prefer the lentils as a soup without pureeing them because I
like to mix some Ditalini pasta to it with a drizzle of olive oil on top.
Happy French Friday~