Celery soup
Ingredients
- generous knob of butter
- 1 shallot, finely chopped
- 100 g red lentils
- 1 l chicken (or vegetable) stock
- 250 g celery, prepared and chopped
- 4 tbsp crème fraiche
- salt, white pepper
Method
- Melt butter in a saucepan, add shallot and red lentils and sweat for a few minutes while stirring. Add stock, bring to the boil, add celery. Reduce heat slightly and simmer until lentils and celery are very soft. Remove from the heat, blend until smooth, pass through a fine-meshed sieve. Adjust thickness as preferred, add crème fraiche and season to taste.