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Lentil cream garnished with a poached egg flavoured with truffle oil

Appetizers, Vegetables and Fruits

A creamy Puy lentils soup topped with a soft poached egg and flavored with a few drops of truffle oil.

Ingredients

Recipe for 4 persons

For the lentils cream

200 Gr
Green puy lentils
1 Unit(s)
Onion
500 Ml
Vegetable stock
2 Clove(s)
Garlic
2 Sprig(s)
Thyme
1 Unit(s)
Carrot
250 Ml
35% cooking cream
15 Ml
Truffle oil
6 Sprig(s)
Chives

For the poached eggs

4 Unit(s)
Egg
60 Ml
White vinegar

Pumpkin crumble

0.25 Unit(s)
Baguette
1 Unit(s)
Green onion
1 Large
French shallot
1 Cello
Button mushrooms
100 Ml
Pumpkin seed
2 Clove(s)
Chopped garlic
100 Ml
Balsamic vinegar
2 Pinch(es)
Fleur de sel
  • Olive oil
  • Salt and pepper
  • Butter

Preparation time: 45 min

Preheat your four at 400 °F

  • General preparation

    Mince the carrots and onions. Chop the garlic. Chop the chives. Rinse the lentils.

  • Lentil cream preparation

    In a sauce pot, drizzle some olive oil and sweat the carrots and onions for a few minutes. Season with salt and pepper. Add the lentils, garlic, thyme and vegetable stock and stir. Turn down the heat and cook for roughly 40 minutes or until the lentils are tender. Add the cream, bring to a boil and adjust seasoning.  Using a hand blender, mix everything in order to obtain a smooth soup.

  • Poached eggs preparation

    Bring a large pot of water to a boil. Add the vinegar, then reduce the intensity of the heat to a simmer. Using a wooden spoon create a small whirlpool in the pot and add the eggs one by one. Cook for 3 minutes, then drain well and set aside on absorbent paper.

  • Pumpkin crumble

    In a hot skillet, cook the bacon for 2-3 minutes then add the pumpkin seeds. Set aside on an absorbent paper. Reheat the skillet again with a little oil and sweat the onions, shallots and mushrooms, then season to taste. Set aside again. Using the same skillet, add a nob of butter and cook down your cubes of baguette until you get a nice golden color.

    Next, combine all of the ingredients back into the skillet and add the chives and green onions.

    Transfer to a backing sheet and place it in the oven at 167°F (75°C) to dehydrate it for 2 hours.

    Let the baking sheet cool down and once cooled, transfer to a food processor and make a crumble to your desired consistency. Ideally, you want to have a nice crunch or bite in the end result.

  • To serve

    Pour the cream of lentils into bowls and add a poached egg in each bowl. Drizzle with a few drops of truffle oil. Garnish with some chopped chives. Serve hot.

In order to prepare poached eggs with success, it is easier to break them one by one in a small bowl before transferring them into the pot, as close to the simmering water as possible.

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