for family meals :
recipe was sent to me by Shirley Cline.
was a great inspiration to me when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risottos over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
Shirley. You will always be remembered. I learnt a great
deal from you.
recipe is from Jacques Pepin's Encore with Claudine.
This soup is delicious. I've made it a couple of times".
lb. lentils, washed and drained
1/2 cup (4 oz.) pearl barley
4 quarts light chicken stock
2 hot Italian sausages (about 5 oz. total), cut into
1/2 inch pieces
1 Tblsp. herbes de provence
1 Tblsp. salt
1 leek (8 oz.) cut into 1/2 inch pieces and washed
(about 3 cups)
1 large onion (8 oz.) peeled and cut into 1/2 inch
pieces (about 2 cups)
2 carrots (6 oz.) peeled and cut into 1/2 inch pieces
(about 3/4 cups)
5 large cloves garlic peeled, crushed, and coarsely
chopped (2 Tblsp.)
1/2 tsp. hot sauce or to your own taste (optional)
1/2 cup grated Swiss cheese
all of the ingredients except the hot sauce and cheese
in a large kettle, and bring the mixture to a boil.
Reduce the heat to very low, cover and cook gently
for 1 1/2 hours.
the cooked soup with a handheld immersion blender
for 8 - 10 seconds to make the mixture somewhat creamy.
Or, place 2 cups of the soup in the bowl of a food
processor, and process for 20 seconds. Combine the
purée with the remaining soup.
he hot sauce to the soup. Serve in bowls, garnished,
if desired, with the grated Swiss cheese.
soup tends to thicken as it cools. When reheating
leftover soup, thin it, if necessary, by adding a