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Lentil cream soup with a poached egg, flavored with white truffle oil

APPETIZERS, Vegetables and Fruits, Soups & Broths

Lentil cream soup, a great comfort on those cold winter nights.


Recipe for 4 persons

Lentil cream soup

100 Gr
Red lentils
1 Unit(s)
1 Unit(s)
1 Sprig(s)
1 Sprig(s)
1 Leaf(ves)
Bay leaf
6 Sprig(s)
500 Ml
Chicken stock
100 Ml
Rice vinegar
2 Tsp
Truffle oil

Poached eggs

4 Unit(s)
100 Ml
White wine vinegar
  • Olive oil
  • Salt and pepper

Preparation time: 30 min

  • Preparation

    Dice the carrots, celery and onions.

    Finely chop the chives.

    Crack the three eggs and place them in 3 small bowls.

  • Poached eggs

    Bring a large saucepot of water to a boil.  Add the vinegar and lower the heat to a gentle simmer.  With a wooden spoon, create a little whirlpool in the saucepot, and then add the eggs one at a time.  Cook for 3 minutes and then remove them from the water and let the eggs rest.

  • Cream of lentil soup

    In a saucepot with a thread of olive oil, sweat the carrots, celery and onions for a few minutes.  Season with salt and pepper.  Add the lentils and cook for 2 minutes.  Next, add the fresh thyme, bay leaf and chicken stock and stir.  Lower the heat and cook for 40 minutes, or until all the lentils are soft and cooked through. Adjust the seasoning.  With a hand blender, blend the soup until it reaches a creamy smooth consistency.

    If you wish, finish by adding a drizzle of rice vinegar (depending on your taste). 

  • Plating

    Ladle the cream of lentil soup into your bowls and add a poached egg to each. Garnish with a small thread of white truffle oil and a pinch of chives. Serve hot.

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