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Lentil puree soup

Cooking recipes / First course recipes / Soups / Cream soup

1 serving

Lentil soup is a recipe for German cuisine.

lentils - 300 g, carrots - 50 g, parsley roots - 25 g, onions - 50 g, leeks - 50 g, flour - 50 g, butter - 50 g, milk - 300 g, yolk - 1 pc., cloves - 5 g, salt to taste

Rinse the yellow lentils, pour with chilled ham broth or water (3 liters per 1 kg of lentils), put the carrots, chopped along, as well as parsley root, onions with cloves stuck into it and cook. Wipe the cooked lentils with the decoction, removing the vegetables. Separately, grind and spit leeks. Season the strained lentil puree with white sauce and cook for 15 minutes. Then season the lentil puree soup with a season of egg yolks and milk, butter and stir until smooth. Add the browned leeks to the lentil puree soup before serving.