Fine lentil cream soup

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak the lentils in 500 ml of water overnight. Peel and slice the onion. Peel, wash and cut the carrot into large pieces. Celery peel, wash and roughly dice. Clean, wash and roughly chop the leek

2. 2

   Put ham, onion, vegetables, peppercorns, bay leaf and 1 litre of water in a pot. Bring to the boil, cover and simmer for about 25 minutes. In the meantime pour lentils into a sieve. Pour into boiling water, cover and cook for 12-15 minutes. Remove the ham from the stock. Pour the vegetables into a sieve, catch the broth

3. 3

   Wash parsley, shake dry and chop. Finely dice ham slices. Melt the fat in a pot, dust with flour, sweat it on, gradually deglaze it with the collected broth while stirring. Bring to the boil, add cream, stir in mustard, bring to the boil again and season to taste with salt and pepper. Keep warm

4. 4

   Heat oil in a pan, fry ham until crisp, add lentils, heat briefly and add parsley. Arrange the soup in small bowls sprinkled with lentil and ham mixture

5. 5

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
350 kcal

CARBS
17 g

FATS
24 g

PROTEINS
10 g