Issoudun Green Lentil Soup with Ceps
From Berry, France
Green lentil is very French and is mainly produced in Berry, France. Ceps, wild mushrooms chosen according to the season of the competition, are picked in great quantities in the forests of France. They can be replaced by truffles, morels or cultivated mushrooms. The combination of mushroom and lentils gives this dish its interest.
Ingredients:
500 g (18 oz) Green Berry lentils
1 litre Liquid cream
100 g (4 oz) Carrots
100 g (4 oz) Onions
150 g (5 oz) Smooked bacon
1 Bouquet garni
200 g (3 oz) Mushrooms
50 g (2 oz) Mushroom essence
100 g (4 oz) Bread croutons
50 g (2 oz) Butter
Preparation:
Cook the lentils for 25 minutes with the carrots, onions, bouguet garni and smoked bacon. Blend, then sieve. Add the liquid cream. Flavour with the mushroom essence. Fry the croutons. Fry the diced mushrooms. Serve piping hot, add the mushrooms and croutons on top of the soup just before serving.
Courtesy of Mr Nonet <La Cognette> in Issoudun, France
 The Loire Valley & Paris |
 Paris & Nice |