Velvety Lentil Soup
(Vellutata Di Lenticchie)
Ingredients:
7 oz (200 grams) green lentils
3 and 1/2 oz (100 grams) red lentils
2 baby onions, halved
1 garlic clove, crushed
1 fresh thyme sprig
7 fl oz (200 ml) double cream
Pinch of freshly grated nutmeg
Salt and pepper
Directions:
Soak the lentils in cold water for 3 hours and drain.
Place the lentils, onions, garlic and thyme in a saucepan.
Pour in 1 and 3/4 pints water, bring to a boil, then cover and cook over a medium heat, stirring occasionally, for 30-40 minutes.
Remove the thyme.
Reserve 3 tablespoons of the lentils.
Transfer the mixture to a food processor and process to a puree.
Pour into a soup tureen and whisk in the cream.
Season with the nutmeg and salt and pepper.
Stir in the reserved lentils and serve. Serves 4.