Philippe Etchebest teaches us how to make Conti soup (VIDEO)

What is Conti Soup? “It’s one of the great classics,” as Philippe Etchebest reminds us. He added: “It’s a lentil-based soup, it’s also another way to make lentils” and promised: “You can see it’s very nice and for me it’s one of the 100 essential recipes to know how to make things at home. every day”. On the menu? An inexpensive recipe that is prepared relatively quickly (approx. 50 minutes according to the chef). FYI, Conti soup takes its name from the cuisine of Prince Conti, known for being well received at his table. Enough chatter, here’s the recipe without further ado!

List of ingredients (for 6 people):

60 g of bread

5 cloves of garlic

3 sprigs of fresh parsley

2 tbsp. olive oil

2 carrots

1 onion

1 tbsp. rapeseed oil

150 g of bacon

250 g of dried lentils

5 cl of white wine

1.75 liters of water

large intestine

Making an aromatic garnish

Peel the onion, garlic cloves and carrot, which you chop into small pieces

Cut the garlic in half, remember to remove the sprout, then crush it with a knife.

Also cut the onion very finely, even if everything is mixed

Making soup

Then take a fresh brisket and cut it into pieces

As the chef points out, you don’t need to add meat and you can make a vegetarian soup very well. He also specifies that he took a “regular” belly so that all budgets can reproduce the recipe, but those who can afford it can choose black Gascon pork, a product he considers “exceptional”.

Heat your stir-fry by adding a little canola oil and then butter. Mix the two.

Fry the bacon pieces and caramelize them lightly

Mix well, then add the carrot, garlic and onion

Do not let the vegetables brown and add the lentils directly (no need to soak them in water beforehand)

Deglaze with white wine to bring some acidity and moisten everything with water

Let it simmer for 40 minutes, season and stir the preparation

Preparation for making beautiful croutons

Cut the bread into small pieces, which you rub with a clove of garlic beforehand to add flavor

Brown them in a pan where you pour olive oil

Add garlic to it

Fry the croutons in olive oil and turn them regularly

Chop the parsley very finely and add it to the croutons

Then remove them to a paper towel to remove excess oil.

Place the croutons in your soup.

It’s ready!

The rustle of Boudjidj

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