Farmhouse vegetable soup with lentil cream
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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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.
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Stir in the tomato and parsley and pour into a bowl.
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For the lentil cream, place all of the lentil cream ingredients except the cream into a mini blender and process until smooth.
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In a bowl, fold the lentil mixture into the whipped cream. Place a dollop of lentil cream on top of the soup and serve.
Ingredients
For the farmhouse vegetable soup
- 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
For the lentil cream
- 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
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