Curried Lentil Soup With Havarti |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I haven't tried yet. The recipe comes from a Canadian Dairy pamphlet. Ingredients:
2 tablespoons butter |
1 onion, chopped |
2 stalks celery, minced |
2 cups finely diced carrots |
1 cup finely diced potato |
1 1/2 cups cooked lentils |
2 cups vegetable broth or 2 cups chicken stock |
1 cup milk |
2 teaspoons curry paste or 2 teaspoons curry powder |
salt and pepper |
1/3 lb plain havarti cheese or 1/3 lb jalapeno havarti cheese or 1/3 lb canadian havarti cheese, cubed |
2 tablespoons chopped coriander |
Directions:
1. In large saucepan melt butter over medium heat.
2. Cook onion, carrots, celery, and potatoes for 3-4 minute.
3. Add lentils, stock, milk, and curry. Salt and pepper to taste.
4. Bring to boil and simmer over low heat 20-25 minute or until vegetables are soft.
5. Puree soup in blender or processor.
6. To serve, place cubed cheese in each bowl.
7. Sprinkle with coriander.
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