Cream of Lentil Soup
Alison
ingredients
- 2 tablespoons unsalted butter
- 1 large Spanish onion, chopped
- 2 Celery Stalks, chopped
- 2 Leeks, chopped
- 2 tablespoons rosemary
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne
- 1 pound French lentils
- 1 28 oz can tomatoes, drained and diced
- 8 cups vegetable stock
- 3 cups heavy cream
- 7 garlic cloves, peeled
- 1/4 cup chopped chives
directions
- 1
Melt butter, add onion and leeks and sweat for 4 minutes.
- 2
Add rosemary, bay leaves, salt, pepper and cayenne pepper and stir.
- 3
Add lentils, tomatoes and stock, bring to the boil and then reduce to a simmer for 45 minutes.
- 4
Meanwhile, combine cream and garlic cloves and simmer for 20 minutes. Remove from the heat and puree until smooth.
- 5
When lentils are tender, stir in the garlic cream, simmer for a minute to heat through.
Source: Daily Soup
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