Essentials of Classic Italian Cooking - Marcella Hazan [50]
4. Purée the potatoes and peas with their liquid through a food mill back into the pot.
5. Put the butter and vegetable oil in a small skillet, add the chopped onion, turn on the heat to medium high. Cook the onion, stirring it, until it becomes colored a rich gold.
6. Pour the entire contents of the skillet into the pot with the potatoes and peas, add the remaining 2 cups of broth, cover, and turn on the heat to medium, adjusting it so that the soup bubbles at a steady, but slow boil. Cook, stirring from time to time, until any floating butter and oil has become evenly distributed into the broth.
7. Before turning off the heat, swirl in the grated Parmesan, then taste and correct for salt. Ladle into individual plates or bowls and serve with crostini on the side and additional grated Parmesan for the table.
Lentil Soup
For 4 servings
3 tablespoons butter
3 tablespoons vegetable oil
2 tablespoons onion chopped very fine
⅓ cup shredded pancetta OR prosciutto OR unsmoked country ham
2 tablespoons carrot chopped fine
2 tablespoons celery chopped fine
1 cup canned imported Italian plum tomatoes, cut up, with their juice
½ pound dried lentils
4 cups Basic Homemade Meat Broth, OR 1 cup canned beef broth diluted with 3 cups water
Salt
Black pepper, ground fresh from the mill
3 tablespoons freshly grated parmigiano-reggiano cheese, plus additional cheese at the table
1. Put 2 tablespoons of the butter and all the oil in a soup pot, add the chopped onion and the pancetta, and turn on the heat to medium high. Do not cover the pot. Cook the onion, stirring it, until it becomes a deep gold.
2. Add the chopped carrot and celery. Cook at lively heat for 2 or 3 minutes, stirring occasionally.
3. Add the tomatoes with their juice, and adjust the heat so that they bubble gently, but steadily. Cook for about 25 minutes, stirring occasionally.
4. In the meantime, wash the lentils in cold water and drain them. Add the lentils to the pot, stirring thoroughly to coat them well, then add the broth, a pinch of salt, and a few grindings of pepper. Cover the pot, adjust the heat so that the soup cooks at a steady, gentle simmer, and stir from time to time. Generally, it will take about 45 minutes for the lentils to become tender, but each lot of lentils varies, so it is necessary to monitor their progress by tasting them. Some lentils will absorb more liquid than others. If necessary, add more broth while cooking or, if you are not using homemade broth, add water.
5. When the lentils are done, before turning off the heat, add the remaining tablespoon of butter and swirl in the grated Parmesan. Taste and correct for salt and pepper. Serve with additional grated Parmesan for the table.
Ahead-of-time note The soup can be made in advance, even in large batches, and frozen, if desired. When making it ahead of time, stop at the end of Step 4, and add the butter and cheese only after reheating and just before serving.
Variation with Rice
The addition of rice provides a satisfying alternative to basic lentil soup.
For 6 servings
Lentil Soup, finished through Step 4
1½ cups Basic Homemade Meat Broth, OR ½ cup canned beef broth diluted with 1 cup water
½ cup rice, preferably Italian Arborio rice
1 tablespoon butter
3 tablespoons freshly grated parmigiano-reggiano cheese, plus additional cheese at the table
Salt
Bring the soup to a boil, then add the broth. When the soup comes to a boil again, add the rice, stirring thoroughly with a wooden spoon. Cook at a steady, but moderate boil until the rice is tender, but still firm to the bite, approximately 20 minutes. If, while the rice is cooking, you find that it is absorbing too much liquid, add more homemade broth or water. When the rice is done, before turning off the heat, swirl in the tablespoon of butter and the grated Parmesan. Taste and correct for salt, if necessary. Serve with additional grated Parmesan on the side.
Lentil Soup with Pasta, Bacon, and Garlic
For 6 servings
Extra virgin olive oil, 2 tablespoons for cooking, plus more for stirring into the soup