Smooth Lentil Soup with Creme Fraiche
35 minutes
A fancier lentil soup, blended to smoothness with cream for a delicious texture. Lovely on cold days.
1 person made this
Ingredients
Serves: 4
- 1 carrot, diced
- 1 brown onion, diced
- 2 cloves garlic, crushed
- 1 stalk celery, diced
- 1 tablespoon olive oil
- 2 rashers bacon
- 1 sprig fresh thyme
- 1 bay leaf
- 250g small lentils
- 4 cups (1 litre) chicken stock
- 100ml cream
- 4 tablespoons creme fraiche
- watercress, to garnish
Directions
Preparation:10min ›
Cook:25min ›
Ready in:35min
- Preheat the oven to 180 degrees C.
- Place the diced carrots, onions, garlic and celery in an ovenproof saucepan with the olive oil and cook until lightly coloured, about 3-4 minutes.
- Add the bacon, thyme, bay leaf and lentils then cover with hot chicken stock and bring to the boil. Cover with a piece of buttered greaseproof paper and then put a piece of foil on top. Place in the oven and cook for 15-20 minutes.
- Spoon some of the lentils out and place to one side as a garnish. Remove the bay leaf, thyme and bacon and discard. Place the soup in a food processor and puree to smooth consistency.
- Heat the cream and add to the soup, then pour the soup through a sieve for even smoother consistency. Season to taste.
- Divide the soup into bowls and sprinkle the remaining lentils on top. Garnish with watercress and a spoon of creme fraiche.
