Lentil Soup with Pork and Blue Cheese
Soups • Turkish
Description
Fresh tomatoes can be replaced with canned tomatoes (about half a can) — they should be peeled and mashed with a fork, mixed with their own juice.
Ingredients
- Lentils 5 oz
- Pork Blood 10 oz
- Turnips 2 pieces
- Tomatoes 2 pieces
- Spanish onions 1 head
- Blue Cheese 0 oz
- Lemon ½ piece
- Kalamata olives 10 pieces
- Fresh basil leaves 0 oz
- Nutmeg a pinch
- Green peppercorns 6 pieces
- Spices 10 pieces
- Salt a pinch
- Sugar 2 teaspoons
- Butter 0 oz
Step-by-Step Guide
Step 1
Prepare the broth. Place the meat (lean pork) in water, bring to a boil, carefully remove the foam, and cook on low heat. Add crushed black and allspice peppercorns. Then remove the meat and set aside.
Step 2
Strain the broth, add salt, the juice of half a lemon, and return to low heat.
Step 3
Add the lentils to the broth.
Step 4
While everything is cooking, finely chop the onion and cut the carrots into medium sticks. Then lightly sauté them separately in small cubes of butter, sprinkling a little sugar on the onion during the process to make it caramelized and tender.
Step 5
Cut the tomatoes (large and very ripe) in half and grate them (discard the skin).
Step 6
Add the onion, carrots, and grated tomatoes to the broth with lentils.
Step 7
Introduce the blue cheese, halved olives, and gently mix everything together.
Step 8
Towards the end, add pieces of cooked meat the size of half a matchbox, fresh basil, and two pinches of ground nutmeg.
Step 9
Remove from heat and let it steep for a while.
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