Active Time
30 MIN
Total Time
1 HR
Serves : 8

How to Make It

Step 1    

Preheat the oven to 350°. In a large saucepan, melt the 1 tablespoon of butter in the olive oil. Add the Serrano ham, onion, leek and carrot and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the stock and lentils and bring to a boil over moderately high heat. Simmer the soup over low heat, stirring occasionally, until the lentils are tender, about 45 minutes.

Step 2    

Meanwhile, on a baking sheet, toss the diced bread with the melted butter and bake for 8 minutes, or until browned.

Step 3    

Puree the soup in a blender in batches; transfer the puree to a clean saucepan. Add the cream, bring to a simmer and season with salt and pepper. Serve the soup in bowls, garnished with the croutons.

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