Schrat`s Fine Surf – and – Turf Lentil Soup

Summary

Ingredients

• 200 g lentils (Pantelleria)
• 600 ml vegetable stock
• 300 g potato (s)
• 50 g carrot (s)
• 50 g celeriac
• 50 g leeks
• 600 ml beef broth
• 8 shrimp (s) (13/15 size)
• 200 g tartare
• 2 anchovies, watered
• 1 shallot (s), finely diced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 tablespoon balsamic vinegar
• 2 teaspoons mustard, medium hot
• Paprika powder, noble sweet
• salt and pepper
• sugar
• 1 bunch chives, cut into rolls

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Instructions

1. Pantelleria lentils are very small, brown in color and have a much finer taste than our normal plate lentils. As the name suggests, they come from the Italian island of Pantelleria, about 85 km southwest of Sicily.
2. Wash the lentils, drain them and simmer with the vegetable stock for about 30 minutes. After 25 minutes, do the first cooking tests, because the cooking time can vary depending on the age of the lentils. After 40 minutes at the latest, even older legumes are firm to the bite.
3. Cut the carrot, celery and leek into tiny cubes (brunoise). Dice the potatoes, edge length not more than 5 mm.
4. Cook potato cubes in beef broth for 5 minutes. Melt the butter in a second pot, sweat the vegetable brunoise in it for a very short time, add the potatoes with the stock and stir in the cooked lentils. Reheat the soup a little, but don`t let it boil anymore. Season with balsamic vinegar, mustard, salt, pepper and a touch of sugar.
5. Mix the tartar with the anchovy and shallot. Season with paprika powder, pepper and possibly salt. Form small balls of 2-3 g and let them steep in very hot but not boiling beef broth.
6. Peel the prawn tails out of the shell, cut into pieces approx. 1 cm long and fry in a pan with a little olive oil for about a minute. Season with salt and pepper.
7. Distribute the soup on the plates, place the meatballs and shrimp pieces in the middle and serve the dish sprinkled with chives.