Recipe - Anagos Lentil Bisque

2 tablespoon Canola oil
10 Cloves garlic; crushed and
peeled
1 lg Onion; chopped
1 tablespoon Tomato paste
2/3 cup Dry white wine
1 cup Lentils; rinsed
5 cup Light chicken stock; or
water
One half cup Heavy cream
Salt and pepper; to taste
Chopped tomatoes and Italian
parsley; optional garnish

Blackened garlic, lentils, and pasta was one of Bob Calderone's favorite
combinations when he was a boy. Calderone, chefowner of Anago in the Lenox
Hotel, now turns the combination into a bisque. Here is an adaptation of
his recipe.

Heat the oil in a Dutch oven or large pot over mediumhigh heat. Add the
garlic and cook, turning often, until charred, about 5 minutes. Put in the
onion and cook for an additional 4 minutes or until lightly browned. Add
the tomatoe paste and wine, and cook while stirring until the tomato paste
dissolves and the wine bubbles. Add the lentils and chicken stock, and
bring to a boil. Then reduce the heat and simmer gently for 45 minutes or
until the lentils are tender. Add more stock or water to keep the lentils
covered. Remove from the heat and, when cool enough to handle, puree in
batches in a processor. Refrigerate overnight.

The next day, bring the soup to a gentle simmer. Stir in the cream and more
stock or water if it is too thick and heat thoroughly. Season with salt and
pepper, and garnish with chopped tomatoes and Italian parsley, if desired.

Compliments of Garry's Home Cookin' http://www.netrelief.com/cooking Garry
Howard Cambridge, MA garry@netrelief.com

Recipe by: Boston Globe 3/18/98

Posted to MCRecipe Digest by "Garry Howard" garry@netrelief.com on Mar
21, 1998