Christine and Josh have been strong supporters of Common Threads and our mission for over 3 years. Their commitment to quality ingredients sourced from locally responsible sources is evident in everything they do from their underground Sunday Dinner club to their delicious Eat Green Foods granola bars. Try out this recipe (one of the pairs favorite’s) and start 2011 off strong by eating well!
Complements of Chef Christine Cikowski and Josh Kulp
Sunday Dinner
www.sundaydinnerchicago.com
Minted Red Lentil Soup with Crab Salad and Crème Fraiche
Serves 4-6
Soup
1 medium onion
1 shallot
1 red jalapeno
1 cup red lentils
3 cups chicken or fish stock or water
10 mint stems tied into a bunch
Salt and pepper to taste
Sauté onion, jalapeno, and shallot in 2 tablespoons olive oil over medium heat in a medium sauce or small soup pot until golden and caramelized about 10-15 min. Add stock and mint and bring to a boil. Season to taste (ie. make sure the stock tastes good). Add lentils and simmer until lentils are tender. Let soup cool slightly, remove the mint, transfer to blender and blend until smooth.
Crab Salad
1 cup crab meat
1 tsp chopped chives
juice of ½ lemon
1 tsp of julienned mint leaves (slice them)
1 tsp crème fraiche
salt and pepper to taste
Mix ingredients together- chill until ready to serve.
To Serve:
Reheat soup and re-season to taste. Add juice from the other ½ lemon if the soup needs a little brightness. Maybe add a pat of butter to make it richer or a splash of olive oil.
Pour soup in bowl, place mound of crab salad in center of soup.
Take ¼ cup crème fraiche and combine with 1 Tbsp of water and mix. Drizzle thinned crème fraiche over soup.
Sit. Relax. Eat.
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