Provided by Pierre Franey
Categories soups and stews
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a deep saucepan. Add the onions and garlic. Cook briefly, stirring, until wilted. Do not brown.
- Add the lentils, rice, broth, water, salt, pepper, bay leaf and thyme. Simmer for 30 minutes. Scoop out 1 cup of the lentils, rice and broth and set aside.
- Remove and discard bay leaf. Put the remaining soup through a food processor or food mill and process until fine. This may have to be done in two or more operations.
- Return the soup to the pan and add the reserved cup. Add the cream and bring to a simmer. Adjust the seasonings. Sprinkle with the chervil or parsley. Serve hot with croutons.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 10 grams, Carbohydrate 64 grams, Fat 19 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 1527 milligrams, Sugar 5 grams
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