Creamy lentil soup
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3 rates
Preparation : 15 min
Cooking : 35 min
Total time : 50 min Rest : 0 min
4 people
150 g of green lentils
0.5 L chicken stock
1 onion
1 leaf bay leaf
0.5 tbsp of crème fraîche
10 croutons
0.5 bunch chervil
Associated products
RECIPE STEPS
1
Tip the lentils directly into a cooking pot with the bay leaf and the onion, peeled and cut into quarters.
Add the cold stock. Bring to the boil and cook for 30 minutes.
- 150 g of green lentils
- 0.5 L chicken stock
- 1 onion
- 1 leaf bay leaf
2
Drain the lentils and reserve the cooking liquid.
Next, tip the lentils into the food processing bowl, fitted with the main blade and the Blendermix attachment.
Blend while gradually adding the stock via the feed tube in order to thin the soup.
3
Return the soup to the saucepan and re-heat over a low heat.
4
Place the croûtons (lightly toasted in a pan) in the bowl and cover with the creme fraiche, then pour in the soup. Stir.
- 0.5 tbsp of crème fraîche
- 10 croutons
5
Scatter with the chopped chervil. Serve immediately.
- 0.5 bunch chervil
