Neapolitan Lentil Puree Soup
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0
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Neapolitan Lentil Puree Soup
Ingredients
- Lentils - 14.1 oz
- Onion - 1.4 oz
- Celery salt - 1.4 oz
- Carrot - 1.4 oz
- Pasta (corkscrew) - 1.4 oz
- White bread - 7.1 oz
- Butter - 1.4 oz
- Swiss Cheese - 1.4 oz
- Salt - to taste
- Cream - 2.8 oz
Step by Step guide
Step 1
Sort the lentils, rinse them 2–3 times in cold water, and cover with water. Add the onion, carrot, and celery (peeled but not chopped) and cook until the lentils are fully cooked, adding salt.
Step 2
Remove the vegetables and puree the lentils along with the liquid through a sieve.
Step 3
Season the soup with butter and cream, add the pasta, cooked in water and cut into pieces 0.5 cm long. Serve separately thin croutons sprinkled with cheese and browned in the oven.
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