Dover Soup

This simple recipe should actually be called “Left Over Soup”, but my wife didn’t hear me properly when she asked what I was making and Dover Soup stuck. I tend to make this when

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   1. Heat the olive oil over a medium heat in a large pan and add the onion, garlic and bay leaf. Stir frequently until the onion is translucent and then add coriander powder. Season generously with salt and freshly ground black pepper.
   
   2. After a minute, add the chopped vegetables and sweat for three or four minutes or until slight caramelisation starts to occur (browning on the edges).
   
   3. Add the lentils, parsley and enough stock to just cover the contents of the pan. Bring it to the boil and simmer until the veg has softened.
   
   4. Liquidise the soup and for a really silky finish pass through a fine sieve.
   
   5. You’ll find the soup is now probably too thick, so add some more stock/water until it is at the consistency you require and re-season as necessary.
   
   6. Serve hot with crusty rolls and a dollop of sour cream and chives.
   
   As an optional extra, I often add some broth mix after blending to add a bit of texture. Just cook it separately from the soup, as per the directions on the packet, drain and stir in.