The Need to Know Soup

     So, my lovely daughter is prejudiced against vegetables.  It befuddles me how this is possible, since I think I may be at least 70% vegetal (10% chocolate, and 20% everything else).  I keep thinking it will rub off on her, and maybe it has.  I know that it is one of those items that becomes a battle that I intermittently fight and don't fight.  However (BRYCE, SKIP THIS SECTION) she also eats far more veggies than she knows.  Actually, she knows this too.   We classify it in the 'don't tell me what I am eating' department, which Bryce visits with surprising regularity.
     This soup is an excellent example.  It's amazingly easy, has a fair number of veggies AND is well liked by all.  What's not to like?  I originally found it on the Fine Cooking website, but have messed with it a bit, for the peace of the household.
     We just brought this soup with us to a tasty luncheon at my neighbors Brandis and Rob.  Brandis made an amazing salad with dates and feta, and then this soup.  The end result of this visit, for those who are interested, is that we are expanding the chicken operation!  We have ordered 5 more chicks to arrive in mid-April (we can hardly wait!), will look to building a small coop on my side of the fence and, if all goes well, consider meat birds.  There are still some logistics to consider, but the new chicks will expand our egg opportunities (and colors!), and we will see where it takes us from there.  

Curried Lentil Soup

1 clove garlic

1/2 bulb fennel OR 1 rib celery, cut into chunks

1 carrot, peeled and cut in chunks

1 parsnip, peeled and cut in chunks

1/2 onion, cut in chunks

2 T butter

2 t curry powder

1 c de Puy lentils

1 qt chicken broth

1/4 t salt

1/4 t pepper

Pulse the garlic in a food processor, add the remaining veggies and pulse until finely chopped

Melt butter in a large pot, and saute the veggies until softened, about 5 minutes.  Add the curry powder, continue sautéing another minute.  

Add the lentils and broth, bring to a boil, set to simmer and cook 30-40 minutes, until lentils are soft.  Add salt and pepper.  That's about it.  I have pureed a cup or two of the soup, but you really don't have to.  If you want a spicier soup, add more curry and pepper.