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11 cup Chicken Broth
3 cup Celery, Chopped
3 cup Carrots, Chopped
3 large Onions, Chopped
1 small Red Pepper, Finely Chopped
1 medium Zucchini, Diced
2 package Lentils, Rinsed & Drained
3 tablespoon Sherry, Dry
1½ tablespoon Sherry, Cream Style
In an 8-10 quart pan combine broth, celery, carrots, chopped onions, bell pepper, zucchini, and lentils. Bring to a boil over high heat, then cover and simmer until lentils are very soft to bite, 50-55 minutes.
Whirl mixture, a portion at a time, in a blender or food processor until smooth. Return to pan and stir in dry sherry and cream sherry. If made ahead, or if there are no leftovers, cover and chill up to 4 days; or freeze in 2- or 3-serving portions. Heat until steaming and ladle into bowls. Add green onion, sour cream, and salt and pepper to taste.
3 cup Celery, Chopped
3 cup Carrots, Chopped
3 large Onions, Chopped
1 small Red Pepper, Finely Chopped
1 medium Zucchini, Diced
2 package Lentils, Rinsed & Drained
3 tablespoon Sherry, Dry
1½ tablespoon Sherry, Cream Style
In an 8-10 quart pan combine broth, celery, carrots, chopped onions, bell pepper, zucchini, and lentils. Bring to a boil over high heat, then cover and simmer until lentils are very soft to bite, 50-55 minutes.
Whirl mixture, a portion at a time, in a blender or food processor until smooth. Return to pan and stir in dry sherry and cream sherry. If made ahead, or if there are no leftovers, cover and chill up to 4 days; or freeze in 2- or 3-serving portions. Heat until steaming and ladle into bowls. Add green onion, sour cream, and salt and pepper to taste.