My sister provided me with this recipe from the French Kitchen in Colorado Springs. She has bought the soup there and I have always liked it a lot. It took me awhile to get around to converting the measurements to cups, ounces and teaspoons. When I finally did make it, after locating French lentils through Amazon, it was pretty amazing.
French Lentil Soup
Ingredients
2 cups of green lentils (I found them on Amazon, Bob's Red Mill)
1 cup of carrots, peeled and chopped
2 cups of onions, chopped
4 oz. pine nuts
5 cups of chicken bullion
1 3/4 cup of heavy cream or half and half
1 1/2 oz. butter
2 tsp. fennel seeds
thyme sprig, bay leave Italian parsley - wrap in muslin cloth (cheesecloth) & tie with twine
Directions
Melt the butter and cook the onions and carrots over medium heat for 6-8 minutes. Add the lentils and stir. Add the fennel and hers--bouquet garni. Bring to a boil and simmer for 40 minutes.
Toast the pine nuts in a skillet.
Remove 4 ladles of soup and set aside. Add cream, puree the soup and add the soup back that you set aside. Serve with pine nuts.
