Lentil Tomato Soup
Serves 4
A creamy tomato soup with lentils, built on butter-reduced cream and caramelized shallots for a rich, savory base.
| 55 g unsalted butter | Melt butter, medium heat | Add cream, simmer 5 min | Stir in shallots, 4-5 min | Add tomatoes, crush | Add lentils, water & salt | Boil partly covered 15 min | Stir in cream, salt; blend if desired |
| 240 ml heavy cream (for reducing) | |||||||
| 2 medium shallots, finely chopped | |||||||
| 1 (800 g) can whole tomatoes, with juices | |||||||
| 1 (425 g) can lentils, rinsed | |||||||
| 480 ml water | |||||||
| Salt, a big pinch plus more to taste | |||||||
| 80 ml heavy cream (to finish) |
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