MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Potage Esau
 Categories: Soup
      Yield: 8 Servings
 
      1    Celery rib; chopped
      1 md Carrot; chopped
      1    Leek; white part onion,
           - chopped
      1 md Onion; stuck with four whole
           - cloves
      2 tb Butter
     13 oz Dried brown lentils
      6 c  Chicken stock
           Bouquet garni (thyme,
           - parsley and bay leaf in
           - cheesecloth bag)
    1/2 ts Salt
    1/4 ts Ground black pepper
    1/4 ts Ground cardamom
           Fresh lemon juice
           Fresh parsley; chopped
 
  Prepare vegetables, heat butter and saute the vegetables until soft.
  Rinse lentils in cold, running water and add to pan with stock and
  bouquet garni.  Bring to boil, lower heat and simmer very slowly,
  covered, until lentils soften and split, about 30 minutes. Discard
  onion and bouquet garni.  Puree soup in food processor or blender.
  Return to pan.  If necessary, dilute with more stock to desired
  consistency. Season with salt, pepper, cardamom and lemon juice to
  taste. Heat and serve, topped with parsley.
  
  Source: Potage Esau was first served at the hotel La Sapiniere
  in the 1940's.  This recipe appeared in Montreal's The Gazette
  on 10 January 1996.
  
  From: Alsandor@netcom.Ca
  Date: 04-07-97
  Rec.Food.Recipe
 
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