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Add a photoServings: 7
Ingredients
- 3 c. Golden brown lentils
- 1/2 med Onion, diced
- 1 lrg Carrot, diced
- 3 Tbsp. Butter
- 6 c. Chicken stock
- 1 x Bouquet garni (parsley, Bay leaf, thyme, rosemary, Garlic)
- 1/2 c. Whipping cream Salt and pepper
Directions
- Rinse lentils and pick over. Cover and sweat onions and carrots in 2 Tbsp. butter then add in liquid removed. Cook covered, 5 min. Add in stock, bring to boil and skim. Add in bouquet garni and simmer soup till lentils are very soft. Remove bouquet garni, transfer soup to blender or possibly food processor and blend till smooth. Return to saucepan and simmer. Blend in cream and remaining Tbsp. of butter. Heat through, season with salt, pepper and serve.
- King Edward Hotel, 37 King St. E. Toronto, Ontario.
- Knhnen"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 7 servings | |
| Calories 355 | |
| Calories from Fat 53 | 15% |
| Total Fat 6.04g | 8% |
| Saturated Fat 3.33g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 367mg | 15% |
| Potassium 989mg | 28% |
| Total Carbs 51.79g | 14% |
| Dietary Fiber 26.3g | 88% |
| Sugars 2.41g | 2% |
| Protein 23.47g | 38% |
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