Philippe Etchebest’s tips for making Conti soup

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In Italy, it is customary to eat lentils on New Year’s to ensure a successful year. And that’s a good thing, chef Philippe Etchebest publishes his Conti soup recipe on his Youtube channel, with, as always, good tips for this lentil-based soup.

To mark the start of this year, MOF Chef and PAF Emblem Philippe Etchebest reveals a simple, cheap, rustic and comforting recipe to start the New Year off right – Conti Soup. Gourmet velouté made from lentils. You can find this recipe in her book Cook well together or cook on a YouTube channel video. The word Conti is used in classical cuisine for lentil-based preparations such as egg à la Conti, mashed potatoes à la Conti or Conti soup.

Chef Philippe Etchebest’s video of the Conti soup recipe

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  • 60 g of bread
  • 5 cloves of garlic
  • 3 sprigs of fresh parsley
  • 2 tbsp. olive oil
  • 2 carrots
  • 1 onion
  • 1 tbsp. tbsp rapeseed oil + a little butter
  • 150 g of bacon or fresh brisket
  • 250 g of dried lentils
  • 5 cl of white wine
  • 1.75 liters of water
  • large intestine

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Making the aromatic garnish:

Peel the onion, garlic cloves and carrot.
Roughly chop the carrots into slices.
Cut the garlic cloves in half and remove the sprouts if necessary. Crush them with a knife blade.
Coarsely chop the onion.
Take the bacon and cut it into lardons (optional for the vegetarian version)

Heat rapeseed oil with butter in a pan and heat. Then add the bacon pieces and simmer until they caramelize slightly.

Then add the rest of the garnish (garlic, onion, carrot) and simmer.
Then add the lentils, even before coloring the vegetables.
Deglaze with white wine (optional) and deglaze with water.
Cook on low heat for 40 minutes.

Pour the preparation into the blender bowl and mix.
Adjust seasoning with salt and pepper. Mix again to get a more or less uniform texture according to your taste.

Bread croutons:

Cut a piece of stale bread in half.
Peel a clove of garlic and rub the skin with it.
Cut the bread into croutons.
Heat olive oil in a pan with a clove of garlic to thicken the flavor.
Add croutons and immediately toss to coat evenly.

Meanwhile, finely chop the parsley leaves.
Fry the croutons regularly.
At the last moment, add parsley and fry the bread pieces for the last time.
Transfer them to a paper towel-lined plate to remove excess oil.

Add croutons, a few sprigs of parsley and a few pearls of olive oil to Conti’s soup.

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Philippe Etchebest – Cook well with my mentor’s method

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Read also: Philippe Etchebest’s tips for making a real gratin dauphinois
Philippe Etchebest’s tips for perfect fries
Christmas aperitif: a very simple recipe for cheese gougères by Philippe Etchebest

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