Roast pumpkin bacon egg and lentil soup recipe And Books
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Roast pumpkin bacon egg and lentil soup recipe and books|
So you would like to know how to make Roast pumpkin bacon egg and lentil soup recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
roast pumpkin bacon egg and lentil soup
4 small acorn squash or other small pumpkins
good grating nutmeg
salt and black pepper
40g smoked bacon lardons
1 medium onion finely chopped
2 cloves garlic chopped
1 sprig rosemary very finely chopped
1 1/2 litres good fresh chicken stock 160g dried puy lentils
4 poached quails eggs or small hens eggs
Cut the tops off the squash and scoop out all the seeds and fibres.
Cut a sliver of flesh off the base of each so they`ll stand upright and set in four individual deep dishes (to support the squash) on a baking tray.
Rub the flesh with nutmeg salt and pepper and smear with half the butter then bake in a 190C/375F/Gas Mark 3 oven for about 50 minutes or until tender.
If the tops start to look dry cover each with a cap of foil.
Meanwhile fry the bacon lardons in the remaining butter until just crisp then add the onion garlic and rosemary and continue to fry until the onion has softened.
Next add the stock and the lentils and leave to bubble away gently for about 40 minutes or until the lentils are cooked.
Divide the lentil soup between the baked pumpkins and bury a poached egg in each.
Scoop out the flesh of the squash as you eat the soup.
The soupy bit consists of delicate puy lentils made meaty by the smoked bacon with the bonus of a buried softcentred egg in each serving.
This Recipe Serves 4
We truly hope you will like this American recipe, and enjoy your tasty Roast pumpkin bacon egg and lentil soup recepie. Check out these great recipe books and learn how to make Roast pumpkin bacon egg and lentil soup!
View Recipe Books - Roast Recipe
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