Philippe Etchebest’s tips for making Conti soup

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In Italy, there is a tradition of eating lentils on New Year’s to make the year auspicious. And that’s a good thing, Chef Philippe Etchebest reveals his Conti soup recipe on his Youtube channel with, as always, good advice on this lentil-based soup.

As the year begins, Treasury chef and PAF icon Philip Etchebest reveals a simple, inexpensive, rustic and comforting recipe to start this new year off right: Conti soup. Refined lentil velouté. This recipe can be found in his book Cook with good accompaniment or on a video on the chef’s YouTube channel. The word Conti is used in classic cuisine to refer to lentil-based preparations such as eggs à la Conti, mashed potatoes à la Conti, or Conti soup.

Conti soup recipe video by Chef Philippe Etchebest

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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. a spoonful of 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
  • coarse salt

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Preparation of aromatic side dish:

Peel the onion, garlic cloves and carrots.
Coarsely chop the carrot into pieces.
Cut the garlic cloves in half and remove the seed if necessary. Chop them with the blade of a knife.
Coarsely chop the onion into pieces.
Take the bacon and cut it into pieces (optional for the vegetarian version)

Heat the canola oil with the butter in a saucepan and heat through. Then add the bacon bits and fry until caramelized.

Then add the rest of the side dish (garlic, onion, carrot) and saute.
Then add the lentils, before the vegetables are colored.
Deglaze with white wine (optional) and deglaze with water.
Cook over low heat for 40 minutes.

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

Bread croutons:

Cut a piece of stale bread in half.
Peel a clove of garlic and rub the crust with it.
Cut the bread into croutons.
Heat olive oil in a pan with a clove of garlic to thicken the flavor.
Add the croutons and immediately turn them over so that they are evenly distributed.

Meanwhile, finely chop the parsley leaves.
Saute the croutons regularly.
Add the parsley at the last moment and fry the bread pieces one last time.
Remove them to a plate lined with a paper towel to remove excess oil.

Add the croutons to the Conti soup, a little parsley and a few dashes of olive oil.

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Philippe Etchebest – Cook well accompanied by my teacher method

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Read also: Philippe Etchebest’s tips for making an authentic gratin dauphinois
Philip Etchebest’s tips for perfect fries
Christmas aperitif: a very simple recipe for cheese gougeres by Philippe Etchebest

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