Cream of lentil soup with prawns

By Gilles Goess Hostellerie La Briqueterie, France

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Ingredients

- 500 g lentillons
- 1,5 l chicken stock
- 2 carrots
- 1 onion
- 2 cloves
- 1 bouquet garni
- 2 cloves of garlic
- 80 g of smoked bacon
- 0.4 l of single cream
- 9 medium prawns
- 3 tablespoons of olive oil
- Salt
- Freshly ground pepper

Details

servings 6
Level of difficulty Average
Preparation time 30mins
Cooking time 50mins
Cost Average budget

Preparation

Step 1

To make the lentil soup:

- Put the lentils in a large saucepan with the chicken stock, carrots, onion pricked with cloves, bouquet garni, garlic, smoked bacon cut into thick slices and cook 35 minutes over low heat with a lid. Add salt halfway through cooking. Add the cream and cook for a further 5 minutes. - When cooked, remove the carrots, garlic and onions, set aside 6 tablespoons of lentils and mix the rest in a blender and then pour through a fine sieve. Adjust the seasoning and keep warm.

- Cut the cooked carrots into small cubes, mix with the lentils that were put aside and keep warm.

The prawns:
- Fry the shelled prawns in 3 tablespoons of hot olive oil for 2 minutes on each side, cut each prawn in half lengthwise and keep warm.

Step 2

Garnishing the plates:
- Place in the centre of each hot soup bowl, a little of the carrot and lentils, place around 3 half prawns and pour over with the cream of lentil soup in front of each guest.