Cream of green Puy lentil soup
Ingredients
For
4
personnes
- 250g of green Le Puy lentils PDO
- 1 leek
- 1 carrot
- 1 onion
- 15g of full-flavoured olive oil
- 4 cloves
- 100g of smoked bacon
- 20 cl of single cream (optional)
- 2 litres of vegetable stock
- Salt, pepper
- Laurel
Tip
For this lentil soup, you can also choose a full-flavoured olive oil from PDO Vallée des Baux de Provence, PDO Nîmes, PDO Haute Provence, PDO Aix-en-Provence, Aglandau, Picholine, Salonenque, etc.
Instructions
- Wash, peel and then finely slice the leek and carrot.
- Peel the onion, then stud it with cloves.
- Fry the diced smoked bacon (you can also use smoked bacon lardons) in a saucepan without any oil, then set aside. Pour the olive oil into the saucepan, add the finely sliced vegetables and sweat them.
- Next, add the lentils, stock, smoked bacon, onion and bay leaf; bring to the boil, then reduce the heat and continue cooking for 25 to 30 minutes.
- Remove the bay leaf, then blend until smooth. You can then add some single cream if you like, to make it a bit creamier.
- Before serving, add a dash of olive oil.
Tip
For this lentil soup, you can also choose a full-flavoured olive oil from PDO Vallée des Baux de Provence, PDO Nîmes, PDO Haute Provence, PDO Aix-en-Provence, Aglandau, Picholine, Salonenque, etc.
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.
If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.
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