Burgundy Lentil Soup

Perhaps your new favorite bean dish:

Rinse the lentils well the night before, put them in a large enough bowl and cover with boiled mineral water or water (*).

Lightly sauté the finely chopped onion in a little butter in a tall saucepan.

Peel the carrots, cut them into thin slices, add them and sauté them briefly.

Add the lentils with soaking water (**) , celery herb, bay leaf spice, ham bone, savory (***) , squeezed garlic and cold beef broth. Slowly bring to a boil, skimming a few times. Half pull with the lid closed at low temperature until the lentils are cooked (about fifteen min).

If grease spots form on the surface. Degrease the soup a little with absorbent kitchen roll.

Remove two skimmers full of lentils and set aside. Remove ham bone, bay seasoning and celery sprig. Pass the soup through a blender and blend repeatedly. Season vigorously with salt and freshly ground pepper.

Cut the ham into small cubes and add. Steep for five to ten minutes.

In the meantime, cut the bread (****) into small cubes and toast in a little butter until crisp.

Add the cream and the whole lentils to the soup and heat repeatedly, but do not make. Serve in soup cups or plates and sprinkle with bread cubes (****) and chopped parsley.

Tips

This soup can be cooked in advance, before serving you need s

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