flipAuvergne Green Lentil Soup
Auvergne Green Lentil Soup
Why this dish? Pascal was born in Clermont-Ferrand, in the heart of the Auvergne, land of the small green lentil grown on volcanic plateaus. This humble, nourishing soup matches the simple diet he favored throughout his life — bread, soups, and vegetables — and even more so after his conversion to the austerity of Port-Royal.
A thick soup of lentils long simmered with an onion, garden herbs, and a dash of verjus for freshness. Eaten with coarse brown bread, as at all Auvergne tables.
This soup before you is from my province of Auvergne, and it suffices amply for those who know that man is but a reed. Boil your lentils very gently, without haste, with an onion and a few garden herbs, and put in very little meat, or none at all on penitential days. At the last moment I pour in a little verjus, for sharpness awakens the soul as much as the palate. Eat it with your bread, and reflect that true greatness lies not in expense but in moderation.
- •Green lentils from Le Puy — two handfuls per person (nourishing base)
- •Onion — one (aromatic)
- •Lean bacon or pork rind — a small piece (optional on meat days) (fat base)
- •Garden herbs (parsley, thyme, bay) — a bouquet (flavor)
- •Verjus — a splash (souring agent)
- •Salt — to taste (seasoning)
- •Brown bread — as needed (accompaniment)
Auvergne Green Lentil Soup
A thick soup of lentils long simmered with an onion, garden herbs, and a dash of verjus for freshness. Eaten with coarse brown bread, as at all Auvergne tables.
Why this dish? Pascal was born in Clermont-Ferrand, in the heart of the Auvergne, land of the small green lentil grown on volcanic plateaus. This humble, nourishing soup matches the simple diet he favored throughout his life — bread, soups, and vegetables — and even more so after his conversion to the austerity of Port-Royal.
This soup before you is from my province of Auvergne, and it suffices amply for those who know that man is but a reed. Boil your lentils very gently, without haste, with an onion and a few garden herbs, and put in very little meat, or none at all on penitential days. At the last moment I pour in a little verjus, for sharpness awakens the soul as much as the palate. Eat it with your bread, and reflect that true greatness lies not in expense but in moderation.
Ingredients (period version)
- Green lentils from Le Puy — two handfuls per person (nourishing base)
- Onion — one (aromatic)
- Lean bacon or pork rind — a small piece (optional on meat days) (fat base)
- Garden herbs (parsley, thyme, bay) — a bouquet (flavor)
- Verjus — a splash (souring agent)
- Salt — to taste (seasoning)
- Brown bread — as needed (accompaniment)
Ingredients
- Green lentils from Le Puy — 250 g (base)
- Onion — 1 large (aromatic)
- Smoked bacon lardons — 100 g (optional) (fat base)
- Bouquet garni (thyme, bay, parsley) — 1 (flavor)
- Verjus (or failing that, green grape juice / mild vinegar) — 2 tbsp (souring agent)
- Salt, pepper — to taste (seasoning)
- Country bread — a few slices (accompaniment)
Method
- Chop the onion and sweat it over low heat (with the bacon lardons if using).
- Add the lentils (unsoaked), cover generously with cold water, and add the bouquet garni.
- Simmer gently for 35 to 40 minutes, being careful not to salt too early so the lentils stay tender.
- Remove the bouquet, season with salt, and mash a ladleful of lentils with a fork to thicken the soup.
- Off the heat, stir in the verjus, adjust seasoning, and serve hot over slices of bread.
How it was made : In the 17th century, dried legume soups were the staple of daily diets from peasants to the middle class. They were thickened by mashing some of the vegetables, as potatoes were not yet used in French cuisine (unknown at the time). Bread soaked in the soup — 'soupe' in the literal sense — constituted the meal.
The contemporary twist : A dollop of parsley whipped cream placed in the center and a twist of pepper: the philosopher's soup in a bistronomic version.
Sources : François Pierre de La Varenne, Le Cuisinier françois, 1651
Blaise Pascal · Charactorium
