|Chicken stock||4 1⁄4 Cup (68 tbs)|
1 Wash the lentils and put them in a pan. Cover them with cold water and bring to a boil. Boil for 1 minute, then drain the lentils. Wash the pan.
2 Peel and chop the onion and the carrot. Dice the bacon.
3 Melt half the butter in the rinsed- out pan and add the bacon, onion and carrot. Saute for 10 minutes, then add the lentils, bouquet garni, salt and pepper. Pour in the stock, bring to a boil, then reduce the heat, cover and simmer for about 50 minutes or until the lentils are soft.
4 When the soup is cooked, take out the bouquet garni and puree the soup in a blender or work through a strainer or food mill. When smooth, pour into a pan and then reheat.
5 Just before serving, heat up a soup tureen. Pour the hot soup into it. Cut the rest of the butter into small pieces. Add them to the soup and mix in well. Serve very hot, with bread croutons, lightly rubbed with garlic and fried in butter.