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Creamy Lentil Soup
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- #6652
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup lentils
4 cups chicken stock
1 russet potato, peeled and diced
2 tablespoons butter
1 onion, chopped
1/2 cup light cream
salt and pepper, to taste
garlic seasoned croutons
directions
In 3 quart Dutch oven, bring lentils, potato and chicken stock to a boil. Reduce heat, cover and simmer 45 minutes, or until lentils are tender.
In a small skillet, melt butter over medium low heat, and saute onion, stirring occasionally, until golden brown, about 15 minutes. Add to lentils.
Place lentil mixture into food processor in batches and process until smooth. Return to pan, add cream, season with salt and pepper and heat through.
If soup seems too thick, thin with a bit of water.
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nutrition data
Nutritional data has not been calculated yet.
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