Angela's Italian Recipe for Lentil and Bread Soup

Lentil and Bread Soup
(Zuppa di Lenticchie e Pane)


Ingredients:

For the Meat Stock:
1 and 3/4 lb (800 grams) beef (no fat), cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) coarsely chopped carrots
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
Salt

For the Soup:
7 oz (200 grams) lentils, soaked in cold water for 2 hours and drained
2 garlic cloves, chopped
1 leek, thinly sliced (white part only)
1 fresh thyme sprig, chopped
2 eggs
4 day-old bread slices
3 tablespoons extra virgin olive oil (plus extra for drizzling)
Salt and pepper

Directions:

Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to a boil. Cooking and gentle simmering are essential for a great meat stock.

Skim off any residue that rises to the surface and add the carrots, leeks, onion, and celery and season with salt.

Lower the heat and simmer for about 3 and 1/2 hours to 4 hours.

Remove from the heat, strain into a bowl and leave to cool.

Then chill in the refrigerator.

When the fat has solidified on the surface carefully remove and throw away.

Prepare the Soup:
Put the lentils, garlic, leek and thyme into a saucepan.

Pour in the meat stock and bring to a boil, then lower the heat and simmer for about 2 hours. Beat the eggs with a pinch of salt in a shallow dish and dip in the old bread. Heat the olive oil in a frying pan.

Add the egg-coated bread and fry until golden brown on both sides. Drain on kitchen paper and place a slice in each of four soup bowls. Ladle in the lentils, season with salt and pepper and drizzle with olive oil. Serves 4.

Antipasti

Beef

Bread

Desserts

Egg

Lamb

Pasta

Polenta

Pork

Poultry

Rabbit

Risotto

Salads

Sauces

Seafoods

Soups

Vegetables