Recipe: Lentil Veloute with Cabbage and Toasted Brioche

Lentil Veloute with Cabbage and Toasted Brioche

Food & Wine Magazine, Oct 2019, p. 85

4.7 stars

(I couldn't find this recipe online so have not linked it here.)

I had set aside this recipe back from 2019, thinking we might make this super interesting recipe one day.... 

We had some cabbage left over from another dish so decided to give this a try. I was mostly intrigued because of the coffee whipped cream that tops this soup. 

This soup was delicious and something I'd expect to find at a high end restaurant. The recipe is from the restaurant Lauza in southern France.

In short, there is a lentil veloute where a cabbage and mushroom mix is added along with a topping of coffee whipped cream. A lot of components and levels of flavor and textures which I love.

Lentil Veloute Ingredients: green lentils, yellow onions, garlic, heavy cream, parsley springs, thyme springs, bay leaves, olive oil, unsalted butter, Kosher salt, black pepper, water

Cabbage and Mushrooms Ingredients: bacon, green cabbage, shiitake, unsalted butter, Kosher salt, black pepper

Coffee Whipped Cream Ingredients: heavy cream, brewed coffee, Kosher salt

Additional Ingredients: brioche slices, extra-virgin olive oil, microgreens for garnish (optional)

Tips:

• Cooked the lentils for 30 minutes instead of 45
• Next time, add 8 cups of water instead of 10 so it's less watery
• We wanted some lentil texture so only blended half of the lentils
• Topped with bacon instead of mixing in with the cabbage and mushrooms so the bacon stayed crispy
• The coffee whipped cream took quite a while to whip because of the coffee liquid
• Add salt to taste -- the 2.5 teaspoons is a lot