Farmhouse vegetable soup with lentil cream Recipe

Farmhouse vegetable soup with lentil cream Recipe

  • 25g/1oz butter
  • 85g/3oz purple sprouting broccoli, chopped
  • 5 baby carrots, chopped
  • 1 garlic clove, chopped
  • 55g/2oz Puy lentils
  • 300ml/½ pint hot chicken or vegetable stock
  • 2 tbsp canned flageolet beans, rinsed and drained
  • 1 tomato, chopped
  • 2 tbsp chopped fresh parsley
  • 3 tbsp Puy lentils, cooked
  • 1 tbsp chopped fresh parsley
  • 2 tbsp olive oil
  • ½ tsp Dijon mustard
  • dash white wine vinegar
  • salt and freshly ground black pepper
  • 3 tbsp double cream, whipped
  1. For the soup, heat the butter in a small saucepan, add all the remaining soup ingredients except the tomato and parsley and simmer for ten minutes, or until the lentils are cooked.
  2. Stir in the tomato and parsley and pour into a bowl.
  3. For the lentil cream, place all of the lentil cream ingredients except the cream into a mini blender and process until smooth.
  4. In a bowl, fold the lentil mixture into the whipped cream. Place a dollop of lentil cream on top of the soup and serve.
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