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Lentil Soup with Prosciutto
The first Sunday of every month will be Soup Sunday at Retzlaff Estate Winery.
On April 2nd bread bowls of steaming hot Lentil Soup will be available from noon to 3 p.m. Soup is $10 and barrel tasting is $5.
You are invited into the winery to sample the wine while it is still in the barrel. You may purchase the wine at a generous savings over market price and in January you will be invited to sample the bottled wine and take home your choice.
Every Soup Sunday is also your opportunity to become a Futures member.
Retzlaff Estate Winery is located at 1356 S. Livermore Avenue in Livermore. The tasting room is open Wednesday through Friday from 11 a.m. to 3 p.m. and until 5 p.m. Saturday and Sunday. For more information, call (925) 447-8941.
Ingredients
1 cup Lentils
2, 14 ounce cans Beef Broth
1 red Potato
1 medium Onion, chopped
2 stalks Celery, chopped
2 cloves Garlic, crushed
2 ounces Prosciutto, thinly sliced and chopped
1/4 tp. freshly ground Black Pepper
1 cup packed torn fresh Spinach
1/3 cup Provolone Cheese, shredded
2TB. fresh or dried Oregano leaves
Directions
Use a 6 quart pot. Cover the lentils with 3 cups of water and simmer for about 3 minutes. Remove from the heat and let sit for about 30 minutes. Drain, add the broth, potatoes, onions, celery, garlic, prosciutto and pepper. Cover the pot and simmer until the potatoes are tender. Stir in the Spinach and provolone cheese.
Dinner is the best time of day!
Wine Suggestions
This soup, a salad and a bottle of Retzlaff Chardonnay makes a great yet simple meal.
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