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 another way of cooking lentils” and promised: “You’ll find it very enjoyable and for me it’s one of the 100 essential recipes to know how to make at home. on a daily basis.” On the menu? An inexpensive recipe that can be prepared relatively quickly (about 50 minutes according to the chef). FYI, Conti soup takes its name from the kitchen of Prince Conti, who was known for hosting at his table with great elegance 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

coarse salt

We are preparing a fragrant side dish

Peel the onion, garlic cloves and carrots and cut them into small pieces.

Cut the garlic in half, making sure to remove the seed, then crush it with a knife.

Also, chop the onion very finely, even if you mix everything afterwards

Preparation of soup

Then take a fresh breast and cut it into pieces

As the chef points out, it is not necessary to add meat and you can make a completely vegetarian soup. He also clarifies that he has taken “regular” peritoneum so that all budgets can reproduce this recipe, but that those who can afford it can opt for Gascony black pork belly, a product he considers “extraordinary”.

Put it on the fire, adding a little rapeseed oil and then cream. Mix both.

Fry the bacon pieces and caramelize them slightly

Mix well, then add carrots, 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 add some acidity and deglaze with water

Leave on low heat for 40 minutes, season and mix

Preparation for making beautiful croutons

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

Brown them in a pan with 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 on a paper towel to remove excess oil.

Spread the croutons in your soup.


Kahina Budjij

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