Cream of Lentil Soup with Steamed Leek

Rating: 3.3333 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Soak the lentils in water for one night, a day later drain and drain. Finely dice the shallots and half of the leek and sauté in a little oil. Add the paradeis pulp and sauté briefly. Add the lentils and the bay leaf seasoning to the saucepan and fill up with the vegetable soup. Cook until the lentils are done. Remove the bay spice, finely mash the soup and strain through a sieve. Season to taste with soy sauce, salt, balsamic vinegar and freshly ground pepper.

Cut the remaining leek into strips and steam until soft. Remove the crust from the toast, cut into cubes and toast in butter until golden. Blend the soup and fold in the whipped cream. Serve with the leek and the bread cubes.

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