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Home > Lentil Soup With Wisconsin Limburger Croutons
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Lentil Soup With Wisconsin Limburger Croutons
Servings: 10
Ingredients:
4 ounces bacon, diced
2 cups diced celery
1 1/2 cups leeks, cleaned and thinly sliced
1 cup diced carrots
1 cup diced parsnips
8 ounces lentils, soaked in water 1 1/2 to 2 hours
6 cups chicken broth
1 cup chopped parsley
Limburger Croutons (recipe follows)
Limburger Croutons:
8 to 10 slices of French bread
Olive oil
Salt and ground black pepper
8 to 10 tablespoons Wisconsin Limburger cheese, softened
1/4 cup chopped fresh chives
Cooking Directions:
In large soup pot, cook bacon until browned. Add celery, leeks, carrots and parsnips and sauté 2 to 3 minutes. Stir in chicken broth and drained lentils, bring to a boil, reduce heat, and simmer 45 to 50 minutes. Stir in parsley; add salt and pepper to taste. Top each serving of soup (approximately 1 cup per serving) with Limburger Croutons.
Limburger Croutons:
Brush both sides of bread slices lightly with olive oil and sprinkle with salt and pepper to taste. Lay in even layer on baking sheet and bake at 350° F for 10 to 15 minutes or until golden crisp. Remove from heat and cool. Spread 1 tablespoon Limburger cheese over top of each toasted bread slice and sprinkle each with 1 teaspoon chopped chives. Heat slightly before serving on top of Lentil Soup.
Recipe © 2010 Wisconsin Milk Marketing
Board, Inc.
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