Puree of Lentil Soup
|Lentils||1⁄2 Pound, picked over and washed (225 Gram)|
|Stock||1 1⁄4 Liter (5 Cup)|
|Onion||1 , peeled and stuck with 2 cloves|
|Bacon slice||1 , chopped|
Put the lentils into a large saucepan with the stock and bring to a boil, skimming off any scum as it rises.
Add the onion, carrot, bouquet garni, seasoning and bacon and simmer gently, covered, for 1 hour.
Take the pan off the heat and remove and discard the bouquet garni, onion and carrot.
Blend the soup in a blender or rub it through a sieve.
Pour it back into the saucepan and bring to a boil.
Add the seasoning, stir in the butter and serve.