Creamy Lentil Soup
Source of Recipe
From "My Family Table" by John Besh
"I learned about this soup in Germany, where it was often served as a midday break for hunters, or at midnight for drinkers! I've added cream to this recipe, which I've never seen before in a lentil soup. It gives the soup such a succulent texture."
List of Ingredients
◦ 1 cup diced bacon
◦ 1 onion, diced small
◦ ¼ cup minced carrot
◦ ¼ cup minced celery stalk or celery root
◦ 2 cloves garlic, minced
◦ 1 pound dried French green lentils
◦ Leaves from 2 sprigs fresh thyme
◦ 2 dashes cayenne pepper
◦ 1 bay leaf
◦ 2 cups cream
◦ Freshly ground black pepper
In a heavy-bottomed pot over medium-high heat, cook the bacon until the fat is rendered and the pieces are golden brown. Add the onions, carrots, celery, and garlic and sweat until the vegetables are soft, about 5 minutes.
Add the lentils, thyme, cayenne, bay leaf, and enough water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to medium-low and simmer gently for 1 hour.
Once the lentils are tender, add the cream, raise the heat to medium-high, and cook for an additional 15 minutes. Discard the bay leaf. Taste and season with salt and pepper before serving.