Lentil Soup in Red Wine and Broccoli

Lentil Soup in Red Wine and Broccoli 

10 ounces fresh broccoli florets

2-3 tablespoons extra virgin olive oil, divided

1 teaspoon coriander seeds

1 cup red wine, divided

1 medium sweet onion, minced

1 carrot, minced

1 celery stalk, minced

8 ounces small lentils, rinsed                                                                                                   

2 bay leaves                                                                                                                 

6 ounces tomato sauce    

4-5 cups broccoli water

Sea salt

Freshly ground black pepper

Pinch red pepper flakes                                                 

Pinch ground coriander

Small Brown Lentils

Steam or boil the broccoli florets for 2-3 minutes.  Strain reserving all of the broccoli water and set aside.

In a small skillet, add a few drops of olive oil and coriander seeds on low heat; stir until just fragrant.  Add the broccoli florets; cook on medium-high heat for 2-3 minutes.  Add 1/2 cup of wine and cook to reduce by half.

In a large pan, on medium-low heat, add the 2 tablespoons oil. Add the onion, carrot and celery and cook 8-10 minutes or until soft. Add the lentils; cook 10 minutes. Add ½ cup wine and reduce slightly.  Add the bay leaves, tomato sauce, and some of the broccoli water; Cover and cook 10-15 minutes or until the lentils are tender. Remove the bay leaves and season with salt, pepper, and red pepper flakes as needed.

Serve the soup in bowls with a tablespoon of hot broccoli in the center, a thread of olive oil, and a sprinkle of ground coriander.

 

Broccoli Florets

Lentils are legumes rich in nutrients, which are typically enjoyed as a side dish or a main soup entrée.  These lentils are cooked in sautéed vegetables, flavored with aromatic bay leaves and coriander seeds, and with a rich red wine reduction. In Italy, when lentils are prepared in larger quantity, it symbolizes good fortune and abundance coming throughout the year, especially if they are cooked for New Year’s Eve.

Have fun discovering my Lentils Soup in Red Wine and Broccoli recipe. 

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Vellutata of Potatoes with Spinach Polpettine

     

Vellutata of Potatoes with Spinach Polpettine (Velvety Potato Soup with Spinach Balls)

                           

1 large sweet onion, diced        

2 tablespoons extra virgin olive oil                                                            

1 pound potatoes, peeled and diced                                                         

3 carrots, peeled and diced                                                                        

Pinch sea salt

Freshly ground black pepper          

Pinch red pepper flakes

¼ cup grated Parmesan cheese      

Drizzle thick aged balsamic                                                                             

Spinach Polpettini:

1 pound fresh spinach, roughly chopped

¼ - ½ teaspoon ground nutmeg

2 eggs, lightly beaten

5 ounces grated parmesan

6-8 ounces breadcrumbs

Sea Salt

Freshly ground black pepper          

Diced Potato

For the Vellutata: In a saucepan, sauté the onion in oil until just golden on medium low heat. Add the potatoes and carrots, sauté 2-3 minutes. Add warm water about 2 inches over the potatoes. Cook until it boils; reduce to a simmer and cook about 25-30 minutes or until the potatoes are tender. When the Vellutata is ready, blend with stick blender.  Taste, add the salt, pepper, and red pepper flakes. Taste again.  Cook 5 more minutes, adding a little water if the vellutata is too thick. Stir the grated Parmesan cheese.  

Spinach Polpettini: In a skillet, drizzle a few drops of olive oil, add spinach and nutmeg; cook spinach until it just wilts.  Transfer to a strainer for a few minutes to cool. When cool, press to remove any excess liquid.

Place the spinach in a bowl; add the eggs, parmesan and half of the breadcrumbs. Knead the dough so that it is compact.  If too soft add more breadcrumbs. Form small balls.  Cook the spinach polpettini in a skillet with a few drops of olive oil until just crispy on all sides.

Pour the velvety soup in the dishes, then complete by adding the spinach balls on top, and a drizzle of thick balsamic.

 

Sweet Onion

No cream required!

This potato soup is an easy recipe to prepare and perfect for the cold winter months: a first course for everyone, even for vegetarians.

If using a stick blender, the soup will become very velvety no cream is required.  If the soup is too thick for you, just add a little more liquid.  If it’s too watery, warm without a lid for a few minutes until the liquid reduces. For added flavor, replace the warm water with either vegetable or chicken broth.

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