Where is the beard flavored soup

Taste and correct seasoning. I love lentil soup, and this is such a nice change from the lentil soup I usually make! Are you a lentil soup lover too? Thanks so much for sharing this!

I had a very similar soup at a restaurant with friends a few months ago and this sounds like the soup they served. Like Like. Love lentil soup and with good olive oil and garlic with chard it has be delicious. My husband loves lentil soup and I am going to make this tomorrow using spinach and extra garlic as well. Nancy…delicious and sure to be a recipe I will be doing with this cold spell here in the Pacific Northwest! Really want to try this recipe Nancy. Thanks for posting it.

Hope you enjoy the soup. Lee Ann! Add garlic and shake over gentle heat so the garlic cooks without browning. It should just melt in the fat; letting it brown is fatal as the flavor turns bitter. Add chicken stock and season to taste with salt and freshly ground black pepper. I also like to grate a tiny bit of nutmeg in. Reheat the soup. Add a bit of grated lemon rind and a touch of onion about 10 minutes before serving. Third day: For lunch, the soup is good cold with a dollop of creme frai'che.

Fourth day: Add 2 or 3 peeled and diced beets, another cup of finely chopped, cooked cabbage, 3 or 4 more mushrooms, and if any, a little left over vegetable broth cooked from another day. NOTE: Of course, if you have some chicken or vegetable broth you can add it to the soup. The secret is to have variations of color, texture and flavor. Fight flu and cold season with James Beard's garlic soup.

Directions Melt the fat in a large, heavy saucepan over low heat. Add the garlic and shake over gentle heat so the garlic cooks without browning. It should just melt in the fat; letting it brown is fatal as the flavor turns bitter. Add the chicken stock and season to taste with salt and freshly ground black pepper.