Lentil Purée Soup with Quail

Lentil Purée Soup with Quail Recipe - Hungarian Cuisine

Region / culture: Hungary | Preparation time: 2 hours | Cooking time: 1 hour | Servings: 4

Introduction

Lentil Purée Soup with Quail is a delicious and hearty dish that is perfect for a cozy night in. This recipe combines the earthy flavors of lentils with the rich taste of quail to create a satisfying and nutritious meal.

History

This recipe has its roots in traditional French cuisine, where lentils are a staple ingredient in many dishes. Quail, a small game bird, adds a unique and flavorful twist to this classic lentil soup recipe.

Ingredients

1 quail
0.5 lb (227 g) lentils
1 chopped celeriac
0.25 lb (113 g) ham or bacon
1 tbsp butter
2 tbsp flour
salt and pepper

How to prepare

Soak the lentils for a few hours.
Cook the quail in salted water until tender.
Drain the quail and reserve the liquid.
Cook the lentils until tender and pass them through a sieve or puree them in a blender.
Heat the butter in a pan and sauté the ham and celeriac.
Add a little flour and brown it while stirring constantly, then dilute it with half of the stock.
Bring it to a boil for a few minutes, then strain it through a sieve.
Mix the strained stock with the puréed lentils and add the other half of the quail stock. Simmer it covered for 30 minutes.
Add the quail to the pot and serve it with croutons.

Variations

Substitute chicken or turkey for the quail for a different flavor profile.
Add diced vegetables such as carrots or celery for added texture and flavor.

Cooking Tips & Tricks

Soaking the lentils before cooking helps to reduce the cooking time and ensures that they are tender.

- Cooking the quail in salted water helps to infuse it with flavor and keep it moist.

- Sautéing the ham and celeriac before adding the flour helps to develop a rich and savory base for the soup.

Serving Suggestions

Serve the Lentil Purée Soup with Quail with crusty bread or a side salad for a complete meal.

Cooking Techniques

Sautéing the ham and celeriac before adding the flour helps to develop a rich and savory base for the soup.

- Puréeing the lentils gives the soup a smooth and creamy texture.

Ingredient Substitutions

Use vegetable broth instead of quail stock for a vegetarian version of this soup.

- Substitute pancetta for the bacon for a different flavor profile.

Make Ahead Tips

This soup can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the Lentil Purée Soup with Quail with fresh herbs such as parsley or chives for a pop of color and flavor.

Pairing Recommendations

Serve this soup with a light and crisp white wine such as Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftovers of Lentil Purée Soup with Quail in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Lentil Purée Soup with Quail contains approximately 300 calories.

Carbohydrates

Each serving of Lentil Purée Soup with Quail contains approximately 30 grams of carbohydrates.

Fats

Each serving of Lentil Purée Soup with Quail contains approximately 10 grams of fat.

Proteins

Each serving of Lentil Purée Soup with Quail contains approximately 20 grams of protein.

Vitamins and minerals

This soup is rich in vitamins and minerals, including iron, potassium, and vitamin A.

Alergens

This recipe contains gluten from the flour used to thicken the soup.

Summary

Lentil Purée Soup with Quail is a nutritious and balanced meal that is rich in protein, fiber, and essential vitamins and minerals.

Summary

Lentil Purée Soup with Quail is a delicious and nutritious dish that is perfect for a cozy night in. This recipe combines the earthy flavors of lentils with the rich taste of quail to create a satisfying and hearty meal. Enjoy this soup with crusty bread or a side salad for a complete and balanced meal.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe. It was a cold winter day, and I had just returned from visiting my dear friend Maria. She had prepared the most delicious Lentil Purée Soup with Quail for lunch, and I couldn't stop raving about it. Maria smiled and said, "I'll give you the recipe, but only if you promise to make it for me one day."

I eagerly agreed, and she handed me a worn piece of paper with the ingredients and instructions written in her elegant handwriting. As I read through the recipe, I was surprised to see that it was quite simple, with just a few key ingredients like lentils, quail, onions, and garlic. Maria had also included a special blend of spices that she had learned from her grandmother in Italy.

I couldn't wait to try it out, so the next day I gathered all the ingredients and set to work in my cozy kitchen. As the soup simmered on the stove, filling the house with a tantalizing aroma, I couldn't help but think back to the first time I had tasted Maria's version. The flavors were rich and comforting, with the lentils adding a hearty texture and the quail adding a touch of elegance.

When the soup was finally ready, I ladled it into bowls and garnished each one with a sprig of fresh parsley. I invited Maria over for dinner that evening and presented her with a steaming bowl of Lentil Purée Soup with Quail. She took a hesitant sip and then smiled, nodding in approval. "You've done it justice, my dear," she said.

From that day on, Maria's recipe became a staple in my kitchen. I would make it for special occasions, like birthdays and holidays, and it always received rave reviews. Over the years, I made a few tweaks here and there, adding my own personal touch to the dish. Sometimes I would substitute the quail for chicken or add a splash of white wine for extra flavor.

As I continued to hone my skills in the kitchen, I began to experiment with other recipes and techniques. I would watch cooking shows on television, read cookbooks, and attend cooking classes at the local community center. I even started a small herb garden in my backyard, growing fresh basil, oregano, and thyme to use in my dishes.

One day, while browsing through a vintage cookbook at a flea market, I stumbled upon a recipe for Lentil Purée Soup with Quail that was similar to Maria's but had a few unique twists. Intrigued, I purchased the book and decided to give it a try. The recipe called for roasting the quail in the oven before adding it to the soup, which added a delicious smoky flavor.

I made a few more adjustments to the recipe, like using red lentils instead of green for a smoother texture, and adding a pinch of cayenne pepper for a subtle kick. The end result was a soup that was even more flavorful and complex than before. I couldn't wait to share it with my family and friends.

As the years went by, I continued to expand my culinary repertoire, trying out new recipes and techniques from different cuisines around the world. I traveled to France, Italy, and Spain, immersing myself in the local food culture and learning from the best chefs in the business. I even took a few cooking classes in Paris, where I learned how to make traditional French dishes like coq au vin and ratatouille.

But no matter where my culinary adventures took me, Maria's Lentil Purée Soup with Quail remained a special recipe in my heart. It was a dish that brought back memories of friendship and shared meals, of laughter and good conversation. And every time I made it, I would think of Maria and the day she had entrusted me with her cherished recipe.

Now, as I sit in my kitchen, preparing a steaming pot of Lentil Purée Soup with Quail for my grandchildren, I can't help but smile. I know that one day, they too will carry on the tradition, making this dish for their own loved ones and creating new memories of their own. And perhaps, just perhaps, they will pass the recipe down to their children, keeping alive the legacy of Maria's delicious soup for generations to come.