Cream of Lentil Soup with Bacon

Rinse the lentils with cold water and drain. Peel the shallots, onion, carrot and garlic. Finely chop the shallots and lard the onion with the clove.Put the lentils in a round Le Creuset roaster. Add pancetta, shallots, onion, carrot and garlic and fill with a liter of water. Bring to a boil briefly, then add thyme and bay leaf. Cover and simmer gently for 40 minutes, stirring 2 – 3 times. 10 minutes before the end of the cooking time, season with salt and pepper.Remove the thyme sprig, clove and bay leaf. Grind pancetta, carrot, onion and garlic cloves in blender and add back to soup. Stir the remaining ingredients well, chop with a hand blender. Now pass the soup through a fine sieve, return to the pot, reheat and season to taste one last time.

Preparation Tip:

Serve 100g of finely diced duck liver with this soup, adding it directly to the plates.

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