Potage De La Maison Hantée
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 248.9
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,052.9 mg
- Total Carbs: 42.7 g
- Dietary Fiber: 10.8 g
- Protein: 12.3 g
View full nutritional breakdown of Potage De La Maison Hantée calories by ingredient
Introduction
This is as close to the taste of the delicious soup I had at Montreal's now defunct "La Maison Hantée" dinner theatre. I went there for my 18th birthday and never forgot it! This is as close to the taste of the delicious soup I had at Montreal's now defunct "La Maison Hantée" dinner theatre. I went there for my 18th birthday and never forgot it!Number of Servings: 6
Ingredients
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1 1/2 tbsp olive oil
3 large yellow onions, diced
1 lb 12 oz carrots, diced
1/2 tbsp cumin
4 garlic cloves, sliced
6 cups vegetable broth
3 cups water
1 bay leaf
1 sprig fresh rosemary
3 oz mung beans
3 oz cauliflower (ideally just the stems)
1 tsp dried thyme
1 tsp dried parsley
5 oz red lentils
1 cup water
1 tsp dried thyme (again)
Salt and pepper to taste
Directions
In a large, heavy pot (I used my cast iron Dutch oven), heat the olive oil to medium and add the onions.
Cook, stirring often, until they have begun to carmelize (just past the "golden" stage).
Add the carrots, cumin and garlic, raise the heat to medium-high and cook just until the cumin and garlic is fragrant.
Pour in the broth and water, add the bay leaf, rosemary, mung beans, cauliflower, and dried herbs.
Bring to a boil, then reduce heat to medium low and cook uncovered 40 minutes.
Cover pot and cook another 40 minutes.
Remove the bay leaf and rosemary stem, and using a blender (or immersion blender), puree the soup into a smooth mixture.
Add the lentils and water, cover and cook 30 minutes longer, stirring often.
Add thyme, salt and pepper to taste and serve.
Serving Size: Makes 6 main dish servings
Cook, stirring often, until they have begun to carmelize (just past the "golden" stage).
Add the carrots, cumin and garlic, raise the heat to medium-high and cook just until the cumin and garlic is fragrant.
Pour in the broth and water, add the bay leaf, rosemary, mung beans, cauliflower, and dried herbs.
Bring to a boil, then reduce heat to medium low and cook uncovered 40 minutes.
Cover pot and cook another 40 minutes.
Remove the bay leaf and rosemary stem, and using a blender (or immersion blender), puree the soup into a smooth mixture.
Add the lentils and water, cover and cook 30 minutes longer, stirring often.
Add thyme, salt and pepper to taste and serve.
Serving Size: Makes 6 main dish servings