The earthy flavor of lentils is brightened by Riesling and sherry wine vinegar in this refined lentil soup. It is a brothy soup, but if you’d like it to be thicker, you can purée half of the soup, then recombine with the unpuréed half. If you store this soup in the refrigerator, it may become thicker. Adjust the consistency as necessary by adding more broth, and be sure to recheck the seasoning. A garnish of fresh croutons will add a dimension of texture and flavor to the finished soup.
This and other great recipes are from the CIA's The New Book of Soups.