in Soup Recipes

Pureed lentil soup

updated

Spread the love

Ingredients for 3 servings:

  • 30 g bacon, streaky
  • 2 small onions
  • 10 g clarified butter
  • ½ liter red wine
  • ⅛ liter vegetable broth
  • 1 gr. can/n lentils with soup vegetables
  • 300 g crème fraîche
  • 2 tbsp vinegar (red wine vinegar)
  • 1 tbsp sugar
  • salt and pepper
  • marjoram

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick and easy

Finely dice the bacon and onions and fry in clarified butter. Deglaze with red wine. Add the broth, lentils, 200g crème fraîche, vinegar, sugar, and spices to the soup and heat. Then puree and strain through a sieve. Divide the soup among 3 bowls and garnish each with a little crème fraîche. Serve with fresh, crusty baguette.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Spanish vegetable pan

sour cream ham