Vermouth Laced French Lentil Soup with Two Celeries
Ingredients
- 2 teaspoons olive oil
- 3 ounces pancetta, diced
- 1 medium onion, diced
- 8 ounces peeled celeriac, cubed into bite-sized pieces
- 1 celery heart including leaves, diced
- 1 cup green French lentils
- 6 cups chicken broth, homemade if you have it
- 1/2 cup dry vermouth (white)
- salt and pepper - smoked pepper is good here
Instructions
Vermouth-Laced French Lentil Soup with Two Celeries serves 4 original recipe by Food52.
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