INGREDIENTS:
- 250 g red lentils
- 225 g cooked chestnut
- 1,5 l vegetables stock
- 1 stick celery
- 1 carrot
- 1 small onion
- 1 leek
- 2 tablespoon olive oil/ goose fat/ butter fresh parsley,
chopped
- 150 ml double cream
METHOD:
Finally chop the onion, leek, carrot and celery. Heat
the oil in a pan, add the chopped vegetables and let sweat and soften
in the fat.
Add the lentils and stir, then
add the stock. Bring to the boil and simmer until lentils are very
soft (about 30 minutes). Add the chestnuts and simmer for a further
20 minutes. Liquidise until smooth adding as much water as you need.
Whenever you want to serve it reheat and sprinkle each
full bowl of soup with parsley and lace with cream.