Summary

Ingredients

• 500 g chicory, cut into strips
• 1 shallot (s) or a small onion, finely chopped
• 50 ml Noilly Prat
• 600 ml vegetable stock
• 150 g lentils, red
• 200 ml sweet cream
• Salt and pepper, from the mill
• 2 tablespoon orange juice or grape juice
• 2 tablespoon parsley, chopped

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Instructions

1. Steam the shallots in the butter until light yellow. Add the chicory strips and sauté briefly. Deglaze with the Noilly Prat and pour in the bouillon. Cover and cook the chicory until soft. Then puree together with the cooking liquid.
2. In the meantime, cook the lentils in boiling salted water for about 10 minutes. Drain and drain well. Bring the soup to the boil again, add the cream, stir in the lentils and parsley and season the soup with salt, pepper and orange juice.