Curried Lentil Soup With Havarti Recipes

Steps:

• In large saucepan melt butter over medium heat.
• Cook onion, carrots, celery, and potatoes for 3-4 minute.
• Add lentils, stock, milk, and curry. Salt and pepper to taste.
• Bring to boil and simmer over low heat 20-25 minute or until vegetables are soft.
• Puree soup in blender or processor.
• To serve, place cubed cheese in each bowl.
• Sprinkle with coriander.

Steps:

• Remove most of the fat from the ham and cut into 1/2-inch cubes.
• Trim and scrape the carrots and cut them into 1/4-inch cubes.
• Pick over the lentils, wash them and drain into a colander.
• Heat 1 tablespoon of the butter in a kettle or saucepan. Add the ham, carrots, onions, garlic and curry powder. Cook briefly over medium heat, stirring, until the onions are wilted.
• Add the lentils, 4 cups of the chicken broth, water, bay leaf, thyme and salt. Bring to a boil, and simmer for 24 to 30 minutes, stirring occasionally.
• Remove one cup of the soup, with more lentils than liquid, and set aside. Discard the bay leaf and thyme sprigs.
• With a potato masher or wire whisk stir the soup briskly to mash the lentils, and return the soup to a boil. Add the remaining cup of chicken broth, the reserved lentils, the vinegar and the remaining butter. Check for seasoning and serve, sprinkled with the coriander.