Pureed Lentil Soup

Peel and coarsely dice onion and garlic cloves. Sauté in hot butter until translucent. Add the lentils and fill up with vegetable soup. Season with salt and pepper, add the leek in one piece and cook for about 25 minutes on a low heat. Remove the leek. Finely mash the soup. Add crème or sour cream fraîche and season with the juice of a lemon or vinegar. Garnish with leek rings.

Mass: 4 people

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