Cream of Lentil Soup with Celery Root Flan

1. 1

   In a Dutch oven, cookcelery, carrot, on ion, garlic and bacon on medium heat until vegetables are softened and bacon is crisp.

2. 2

   Drain lentils and add to vegetable mixture.

3. 3

   Add bouquet garni and simmer for 1 hour.

4. 4

   Puree in blender and pass through a fine strainer.

5. 5

   Add cream and check seasoning.

6. 6

   Keep warm.

7. 7

   Preheat oven to 250 degrees.

8. 8

   Prepare the flan.

9. 9

   Puree cooked celery root, egg and cream in a blender until smooth.

10. 10

    Pass through a fine strainer.

11. 11

    Correct seasoning.

12. 12

    Grease 5 small timbales or molds with butter.

13. 13

    Pour mixture into molds.

14. 14

    Place molds in a baking pan.

15. 15

    Pour simmering water in teaspoon he pan so that it comes halfway up the sides of the molds.

16. 16

    Place in a preheated 250 degree oven for 15 to 20 minutes or until mixture is firm in center.

17. 17

    Prese ntation: Unmold warm flan in center of shal!

18. 18

    !

19. 19

    low soup bowl.

20. 20

    Garnish with a sprig of fresh chervil (if available).

21. 21

    Ladle warm lentil soup around the flan.

* Per serving · 4 servings · Values may vary.

No additional tips available.