Philippe Etchebest’s tip for making Conti soup

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In Italy, it is a New Year tradition to eat lentils to ensure a prosperous year. And that’s good, chef Philippe Etchebest reveals his recipe for Conti soup on his Youtube channel with, as always, good tips for this lentil soup.

For this start of the year, MOF chef and PAF icon Philippe Etchebest reveals a simple, cheap, rustic and comforting recipe to start this new year off right, the Conti soup. Gourmet lentil velouté. You can find this recipe in his book Cook well accompanied or on a video on the chef’s YouTube channel. The word Conti is used in classical 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 tablespoon of rapeseed oil + a little butter
  • 150 g bacon or fresh breast
  • 250 g of dried lentils
  • 5 cl of white wine
  • 1.75 liters of water
  • coarse salt

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Preparation of the aromatic garnish:

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

In a pan, heat the canola oil with the butter and heat. Then add the bacon bits and fry them until they are slightly caramelized.

Then add the rest of the garnish (garlic, onion, carrots) and sauté.
Then add the lentils before you color the vegetables.
Deglaze with white wine (optional) and moisten with water.
Cook on low heat for 40 minutes.

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

Bread croutons:

Cut a piece of stale bread in half.
Peel the garlic cloves and rub the skin with them.
Cut the bread into croutons.
In a pan, heat the olive oil with a clove of garlic to thicken the flavor.
Add the croutons and immediately turn to coat evenly.

Meanwhile, finely chop the parsley leaves.
Fry the croutons regularly.
At the last moment, add the parsley and fry the bread pieces one last time.
Remove to a paper towel-lined plate to remove excess grease.

Add the croutons to the Conti soup, a few sprigs of parsley and a few drizzles of olive oil.

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Philippe Etchebest – Cook well accompanied with my mentor method

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Read also: Philippe Etchebest’s advice for making a real gratin dauphinois
Philippe Etchebest’s tips for perfect fries
Christmas aperitif: Philippe Etchebest’s very simple recipe for gougères with cheese

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