Lentil Cream Soup

Cooking: 35 mn
No. of servings: For 4 servings

  • 250 g dried lentils
  • 1 leek
  • 1 medium carrot
  • 1 onion
  • 700 ml water
  • 30 g of butter
  • 2 whole cloves
  • 1 bay of leaf
  • 300ml of cream
  • 50g of foie gras
  • 1/3 cup of minced fresh parsley
  • Sea salt and freshly ground black

Wash, peel and chop the carrot, the onion and the leek. Turn the temperature on « Low », put the butter in the Soup maker bowl and sweat the vegetables for 5 min. Add the lentils, cloves, bay leaf and water. Place the lid and bring to boil on “High” mode. Use the “Stir” button to ensure everything cooks evenly. Hold the boil for couple of minutes and set the Soup Maker to “Low” for 30 minutes. Blend the cooked ingredients on Speed 2. The soup should look creamy. Add seasoning and 150ml cream and blend again until mixed through. 


Recipe image

Paul Bocuse secret:

Before serving, cut the foie gras into dice. Whip the remaining cream and  decorate with parsley.


The Cuisinart appliance used with this recipe:

"I wanted to share with you some of the recipes that were created in our kitchens with the collaboration of Paul Bocuse. All these creations were made with Cuisinart products, which I use every day. In this way, you will discover the various functions and capacities of each of the appliances enabling you to achieve excellent results and create refined recipes in an instant."

Philippe Lusseau
Head Cook for Cuisinart