Bacon Lentil Soup
|Bacon slices||2 , chopped|
|Celery sticks||2 , diced|
|Carrot||1 , diced|
|Potato||1 Small, diced|
|Onion||1 , chopped|
|Chicken stock||450 Milliliter (1 3/4 Cups)|
|Split red lentils||1⁄4 Cup (4 tbs)|
|Shredded celery leaves||1 Tablespoon (For Garnish)|
|Shredded celery||1 Tablespoon (For Garnish)|
1. Melt the butter in a saucepan, add the bacon and fry gently for 1-2 minutes. Stir in the celery, carrot, potato and onion and 'sweat' for about 5 minutes.
2. Stir in the stock and lentils, cover and boil for 10 minutes, then simmer for 15-20 minutes, until the lentils are cooked.
3. Transfer to a blender or food processor, add the milk or cream, and work until smooth. Season well with salt and pepper.
4. Reheat gently, then sprinkle with celery leaves. Serve with crusty bread.