Wineshark Recipe Card - Leek and Lentil Soup

Ingredients:

• Butter - 1 oz
• Leek sliced - 3 oz
• Celery - 2 sticks
• Bacon - 2 strips
• Red lentils - 8 oz
• Chicken stock - 2 lb 8 oz
• Whipping cream - 4 oz
• Salt - 1 tsp
• White pepper powder - 1/4 tsp
• Parsley finely - 1 tbsp

Procedures:

1. Stir fry leek with butter, then add celery and bacon, under small fire for about 10 min.
2. Add red lentils and then chicken stock and cook for 30 min.
3. Blend the soup.
4. Reheat the soup, add whipping cream, seasonings and parsley.