Bread and Lentil Soup
(Zuppa di Pane e Lenticchie)
Ingredients:
For the Meat Stock:
1 and 3/4 lb (800 grams) lean beef, cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) carrots, coarsely chopped
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, white part only, thinly sliced
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 the boil, bearing in mind that slow cooking and gentle simmering are essential for successful stock.
Skim off any residue that rises to the surface and add the onion, carrots, leeks and celery and season with salt.
Lower the heat and simmer for about 3 and 1/2 hours.
Remove from the heat, strain into a bowl, leave to cool, then chill in the refrigerator.
When the fat has solidified on the surface carefully remove and discard.
Prepare the Soup:
Put the lentils, garlic, leek and thyme into a saucepan, pour in the stock and bring to the boil, then lower the heat and simmer for 2 hours. If necessary, add a little hot water during cooking.
Beat the eggs with a pinch of salt in a shallow dish and dip in the bread.
Heat the olive oil in a frying pan, add the egg-coated bread and fry until golden 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.