Soupe Auvergnate

A soup made with AOP Puy lentils from the Auvergne département (Aquitaine) of France.

Soupe Auvergnate

Servings:	Serves 4
Calories per serving:	305
Ready in:	2 hours 55 minutes
Prep. time:	1 hour 15 minutes
Cook time:	1 hour 40 minutes
Difficulty:
Recipe author:	Chef
First published:	17th January 2013

Best recipe review Winter warmer 4/5 A bowl of this by a log fire is lovely NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 110g Puy lentils
• 1.2 litres hot vegetable stock
• 2 Spanish onions, thinly sliced
• 1 bulb garlic, finely diced
• Olive oil
• 225g medium potatoes, peeled, and cut into quarters
• 2 large bay leaves
• Pinch of ground cloves
• Seasoning, to taste
• butter
• 4 slices of bread, crusts removed, and cut into cubes

Method

1. Place the lentils in a saucepan and pour the hot vegetable stock over them.
2. Cover and leave for about an hour.
3. Meanwhile fry the onions and garlic in a little olive oil, until slightly brown.
4. Add the potatoes, and the fried onions and garlic to the lentils.
5. Simmer, covered, for 1½ hours until the lentils are tender.
6. Allow to cool, blend and season.
7. In the meantime, heat the oven to 190° C (375° F - gas 5) and dry the bread cubes until golden.
8. Return the soup to the pan, add the butter and heat through.
9. Serve, garnished with the cubes of bread.

Serving suggestions

Served with good bread and a little salad, this would make an excellent lunch.

Variations

If you cannot get Puy lentils, use any small green or brown ones.

Chef's notes

I made my vegetable stock using Marigold Swiss bouillon powder, but you can can use a use a decent homemade vegetable stock if you wish.

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