It is a tradition in Italy to eat lentils on New Year’s Eve to ensure prosperity for the year. And that’s good, Chef Philippe Etchebest reveals his Conti Soup recipe on his Youtube channel, as always giving helpful tips on this lentil-based soup.
At the start of the year, MOF Chef and PAF icon Philippe Etchebest reveals a simple, inexpensive, rustic and comforting recipe for Conti Soup to start the new year off right. Exquisite lentil velouté. You can find this recipe in his book. Cook well accompanied by or on a video on the Chef’s Youtube channel. The word Conti is used in classical cuisine to refer to lentil-based products such as eggs a la Conti, mashed potatoes a la Conti, or Conti soup.
Conti Soup Recipe Video by Chef Philippe Etchebest
- 60 g bread
- 5 garlic cloves
- 3 sprigs of fresh parsley
- 2 tbsp olive oil
- 2 carrots
- 1 bulb
- 1 tbsp a spoonful of rapeseed oil + a little butter
- 150 g bacon or fresh breast
- 250 g dried lentils
- 5 cl white wine
- 1.75 liters of water
- coarse salt
Preparation of a fragrant side dish:
Peel the onion, garlic cloves and carrots.
Coarsely chop the carrots into chunks.
Cut the garlic cloves in half and remove the germ if necessary. Crush them with the blade of a knife.
Cut the onion into large pieces.
Take the bacon and cut it into bacon (optional for the vegetarian version)
In a saucepan, heat the rapeseed oil with butter and heat up. Then add the bacon pieces and fry until they are lightly caramelized.
Then add the rest of the side dish (garlic, onion, carrot) and fry.
Then add the lentils before coloring the vegetables.
Deglaze with white wine (optional) and dampen with water.
Cook over low heat for 40 minutes.
Pour the drug into the blender bowl and mix.
Adjust seasonings with salt and pepper. Stir to get a more or less smooth texture according to your tastes.
Cut a piece of stale bread in half.
Peel the garlic clove and rub it on the crust.
Cut bread into breadcrumbs.
Heat the olive oil with the garlic clove in a frying pan to thicken the flavor.
Add the croutons and immediately turn them over so that they are evenly soaked.
Meanwhile, finely chop the parsley leaves.
Fry the croutons regularly.
At the last moment, add the parsley and toast the slices of bread for the last time.
Transfer them to a plate lined with paper towels to remove excess oil.
Add croutons, a little parsley fluff and a little olive oil to the Conti soup.
Philip Etchebest – Cook Well Accompanied by My Mentor’s Method
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Read also: Philippe Etchebeste’s advice on how to make a real dauphinois gratin
Philippe Etchebest’s Tips for Making the Perfect French Fries
A Christmas Aperitif: A Very Easy Cheese Gougère Recipe by Philippe Etchebest