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Lintel Soup Recipe

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This recipe for Lintel Soup, by , is from The Fisher/Bagley Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Fisher Stephens
Added: Saturday, August 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c lintels
3 slices bacon, cut in 2" pieces
1 clove garlic, finely chopped
1 med. onion, sliced
1 lg. stalk celery, sliced
4 c. or more water
1 carrot, sliced
1 cube chicken bouillon
2 Tbsp snipped parsley
1 Tbsp salt
1/2 tsp pepper
1 bay leaf
1/2 tsp thyme
1 can (28 oz) tomatoes

Directions:
Directions:
Cover lintels in large pan with water. Boil 2 minutes; uncovered. Cover and let stand 1 hour. Fry bacon til limp; remove and drain. Add garlic and veggies to bacon fat left in skillet. Cook 5 minutes over low heat until celery is light brown. Combine everything except tomatoes. Simmer slowly 1 hour; will thicken. Add tomatoes, undrained. Simmer uncovered 15 minutes. Remove bay leaf before serving.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
I usually make a bit spicier. Cooked, shredded chicken breast can be added for a heartier soup or one-dish meal.

 

 

 

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