Parsley and Lentil Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 75 g lentils (belua)
- 500 g parsley root (s)
- 3 shallot (s)
- 50 g butter
- 150 ml white wine, dry
- 750 ml chicken broth
- 175 ml cream
- Salt and pepper, from the mill
- 50 g lamb`s lettuce
- 4 slices bacon, thin, streaky
Print Recipe
Pin Recipe Instructions
- Cook the lentils in lightly salted water, not too soft, then drain well.
- Peel the parsley roots and cut into slices, finely dice the shallots. Sauté both in the butter, deglaze with the white wine and reduce to half, pour in the broth and simmer for about 20 minutes.
- Wash the lamb`s lettuce well, drain it and divide it into individual leaves.
- Add 100 ml of cream to the soup and puree the soup very finely with the hand blender. Add the lentils and heat them with. Season to taste with salt and pepper.
- Fry the bacon until crispy, whip the remaining cream until stiff. Add the lamb`s lettuce to the soup, fold in the whipped cream and serve the soup with the bacon.
- As a vegetarian option, replace the chicken broth with vegetable broth and leave out the bacon.
- For vegans, replace the butter with margarine and the cream with soy cream.
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