| 3
bacon slices
2 cups chopped leek
1 cup chopped onion
3 cups water
2 cups peeled, chopped potato
1 cup dried lentils
3/4 cup chopped carrot
1/2 teaspoon salt
1 ( 16 ounce) can fat-free, less
sodium chicken broth
1/2 cup cream
2 tablespoons dry sherry
Brown bacon in heavy pan (Dutch
oven) until crisp.
Remove bacon and reserve
drippings. Sauté leek and onion in bacon drippings for
about 4 minutes. Add water, potato, lentils, carrot,
salt and broth. Bring to a boil, the reduce heat and
cover. Simmer for 1 hour until vegetables are tender.
Place all vegetables in a blender, or food processor,
and process until smooth. Return to pan. Stir in cream
and sherry. Gently reheat.
Sprinkle with crumbled bacon. |
