Lentil Soup with Seared Shrimp

Yield: 6 quarts

Ingredients:

1/4 cup olive oil

2 cups onions, diced

4 cloves garlic, minced

2 cups carrots, diced

2 cups parsnips, diced

2 cups celery, diced

3 Tablespoons, thyme, fresh, chopped

1 cup white wine

4 red peppers, roasted and pureed

3 1/2 cups French lentils

3 quarts chicken stock, homemade, preferably

Salt, Kosher

Black pepper, fresh ground

Garnish:

24 Shrimp, peeled and deviened

1 teaspoon lemon zest, zested on a microplane

1 teaspoon paprika, Spanish smoked

1 teaspoon salt, Kosher

3 Tablespoons olive oil

plus 2 Tablesoons olive oil

Method:

1. Add the olive oil to a large 8 quart stock pot. Heat over medium heat. Add the onion and garlic, sauté until the onion becomes translucent.

2. Add the carrots, celery, parsnips and thyme. Sauté for 3 minutes.

3. Deglaze the pan with white wine. Add the roasted red pepper puree. 

4. Add the French lentils and the chicken stock.

5. Bring to a simmer and cook for 1 hour until the lentils are done.

6. Season with Kosher salt and fresh ground balck pepper.

Method for the Garnish:

1. Make a mixture of the lemon zest, paprika, salt and olive oil, rub it into the shrimp and allow to marinate in the refirgerator for 1 hour. 

2. Heat a skillet add 2 Tablespoons olive oil, when hot add the shrimp in batches, cooking until they turn opaque. Remove and set aside. 

3. Garnish bowls of soup with the seared shrimp.