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Auvergnate soup (soupe auvergnate)
6 servings
Put the potatoes, lentils, onions, parsley, chopped into a saucepan and pour water. Cook for 2-3 hours. Strain. Wipe the sediment through the sieve. Add so much decoction to the resulting puree to get a puree soup of the desired consistency. Salt to taste. Put the oil. Serve with croutons. You can also make Provençal soup. Only lentils must be replaced with 500 g of tomatoes, and fry onions before laying. Do not dry the soup croutons, but fry in oil and grate with garlic
Put the potatoes, lentils, onions, parsley, chopped into a saucepan and pour water. Cook for 2-3 hours. Strain. Wipe the sediment through the sieve. Add so much decoction to the resulting puree to get a puree soup of the desired consistency. Salt to taste. Put the oil. Serve with croutons. You can also make Provençal soup. Only lentils must be replaced with 500 g of tomatoes, and fry onions before laying. Do not dry the soup croutons, but fry in oil and grate with garlic
potatoes - 500 g, lentils - 350 g, onions - 4 pcs., garlic - 1 wedge, celery root - 1 pc., parsley greens - 1 leaf, black peas - 2 peas, water - 4 l, butter - 1 tbsp. spoon
