Philip Etchebest’s tip for making conti soup

Philip Etchebest’s tip for making conti soup

In Italy, it is a tradition for the New Year to eat lentils to ensure a prosperous year. And that’s good, chef Philip Etchebest reveals his Conti Soup recipe on his YouTube channel, as always, with good tips on this lentil-based soup.

For the beginning of this year, MOF chef և PAF symbol Philip Etchebest reveals a simple, inexpensive, rustic ար comforting recipe for the right start to this new year – Conti Soup. Gourmet velvet made of lentils. You can find this recipe in her book Cook well on the chef’s YouTube channel with accompaniment or video. The word conti is used in classical cuisine to refer to lentil-based preparations such as egg à la Conti, mashed potatoes à la Conti or Conti soup.

Video of Conti soup recipe by chef Philip Etchebest

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  • 60 g of bread
  • 5 cloves garlic
  • 3 sprigs of fresh parsley
  • 2 ch.c. olive oil
  • 2 carrots
  • 1 onion
  • 1 ch.c. tablespoon rapeseed oil + a little butter
  • 150 g bacon or fresh breast
  • 250 g of dried lentils
  • 5 ml of white wine
  • 1.75 liters of water
  • coarse salt

Preparation of aromatic garnish.

Peel an onion, a clove of garlic and a carrot.
Thickly cut the carrot into pieces.
Cut the garlic cloves in half and remove the germ if necessary. Chop them with the blade of a knife.
Chop the onion into pieces.
Take the ham և cut it into lardoons (optional for vegetarians)

Heat the butter in a frying pan with butter ացնում heat. Then add the bacon pieces and cook until a little caramelized.

Then add the rest of the garnish (garlic, onion, carrot) and fry.
Then add the lentils, even before coloring the vegetables.
Fill with white wine (optional) և moisten with water.
Cook on low heat for 40 minutes.

Pour the preparation into a blender bowl and mix.
Adjust the spice with salt and pepper. Remix to get a more or less smooth texture according to your taste.

Bread croutons:

Cut a piece of stale bread.
Peel a squash, grate it and squeeze the juice.
Cut the bread into croutons.
Heat the olive oil in a frying pan with a clove of garlic to thicken the taste.
Add the croutons և turn immediately so that they are evenly absorbed.

Meanwhile, chop the parsley leaves.
Fry the croutons regularly.
Add the parsley at the last moment և fry the bread pieces for the last time.
Remove them to a paper towel plate to remove excess oil.

Add croutons to Conti soup, some parsley fluff և some pearl olive oil.

Philip Etchebest – Cook well with my Mentor method

© Cook-well-accompanied-by-my-mentor-method
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