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lentils cream soup with apple balsamic vinegar and honey

From chef Michael Knight, Dornbirn



(Photo: Frigesch Lampelmayer ©)

hot soups such as these are just the thing for cold winter days. But beware: the lentils cream soup is less than ideal as a starter, but can easily steal the show the main course.

300 g lentils (overnight in cold water soaked)
40 g carrots
40 g celery
60 g shallots
1 l chicken or vegetable stock
40 g bacon
1 tablespoon olive oil
40 g butter
1 tablespoon Dijon mustard
150
ml red wine 200 ml cream 4 tablespoons honey

4 tablespoons apple balsamic vinegar pinch of salt

pepper

ground coriander 2 sprigs thyme 1 sprig rosemary

40 g cold butter


first Carrots, celery and shallots, peel and dice it.
second Bauspeck cut small cubes.
third Heat oil in a large pot of butter and olive oil.
4th Sauté bacon in it.
5. Add the shallots, lentils and vegetables and mitsch jokes.
6th Deglaze with red wine.
7th add chicken stock and cream.
8th Remaining ingredients except the butter and allow to simmer for about 1 1 / 2 hours.
9th Puree with a hand blender.
10th Strain through a sieve.
11th simmer briefly.
12th Taste and add cold butter aufmixen again. The soup is replaced by a nice creamy consistency.

Adapted from "The little book of great food, © Michael Ritter; Photos: Frigesch Lampelmayer; texts: Helmut Vienna, Bucher Verlag, Hohenems