Cream of Lentil Soup with Steamed Leek

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.

Related Recipes:

Mountain Lentil Soup Santo StefanoThe soup got its name from a small village: Santo Stefano di Sessanio, the “village of lentils”... Cream of Lentil Soup with BaconRinse the lentils with cold water and drain. Peel the shallots, onion, carrot and garlic. Finely chop the... Indian Style LentilsRinse the lentils and soak them in cold water for one night. A day later, pour the lentils into a sieve and... Veal Tongue on Leek PolentaFor the veal tongue on leek polenta, rinse the veal tongues in water. In a saucepan, bring water to a boil... Stuffed Peppers with Tomato Sauce and Potato-Olive PureeStuffed peppers with tomato sauce: 1. for the stuffing, cut the peppers in half lengthwise with the stem end... Warm Lentil Salad with Goat CheeseFor the warm lentil salad with goat cheese, soak the lentils in cold water overnight. Drain the water the next... Veal Tongue on Lentil SaladThe salted veal tongue is available at many butchers already cooked, so you have no trouble – should he... Beluga Lentils on Pineapple CarpaccioBring the vegetable stock to the boil in a saucepan, pour in the lentils and simmer gently at a low... Cotechino with LensesFor the cotechino with lentils water cotechino sausage overnight. Then change the water (the sausage must be... Red Lentil Pepper SoupRinse the cooled lentils and drain. Sauté onion in butter (1) until translucent, add paradeis pulp and...