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Tip the lentils directly into a cooking pot with the bay leaf and the onion, peeled and cut into quarters. Add the cold stock and cook for 30 minutes, once it has come to the boil.
Drain the lentils and reserve the cooking liquid. Next, tip the lentils into the bowl, fitted with the metal blade, then blend, gradually adding the stock via the feed tube in order to thin the soup.
Return the soup to the cooking pot and re-heat over a low heat.
Place the croûtons (cubes of bread fried until golden) in the soup tureen and cover with the cream, then pour in the soup. Stir.
Scatter with the chopped chervil and serve immediately.
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Preparation : 15 min
Cooking : 35 min
Ingredients
(for 4 serves) 150 g (5 oz) Puy lentils
1/2 litre (18 fl oz) full-fat stock
1 small onion
1 bay leaf
1 teaspoon crème fraîche
10 small croûtons
1/2 bunch chervil
Salt and pepper |
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