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.


    South Australia, Australia
    1 person made this

    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

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat the oven to 180 degrees C.
    2. 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.
    3. 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.
    4. 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.
    5. Heat the cream and add to the soup, then pour the soup through a sieve for even smoother consistency. Season to taste.
    6. Divide the soup into bowls and sprinkle the remaining lentils on top. Garnish with watercress and a spoon of creme fraiche.

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