Lentil Soup With Pounded Walnuts And Cream

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   ["1. Soak the lentils in water for 2 hours, then drain.", "", "2. Melt the butter in a large pot over low heat. Add the onion and bay leaf. Saute over medium-high heat until onion is translucent, 5 minutes. Add lentils, stock and 1 teaspoon salt. Bring to a boil, then reduce heat. Simmer, covered, until lentils are soft, about 30 minutes. Season with salt and pepper.", "", "3. Using a mortar and pestle, pound the garlic with a large pinch of salt. Add the walnuts and work until finely ground. Add 2 tablespoons creme fraiche, mixing it in a teaspoon at a time, to form a paste.", "", "4. Add the remaining 1/2 cup creme fraiche to the finished soup. To serve, ladle the soup into bowls and top each with a large spoonful of walnut cream, a bit of ground pepper and, if desired, a sprinkle of parsley. Serves 4 to 6. Adapted from ""Vegetable Soups,"" by Deborah Madison."]

* Per serving · 4 servings · Values may vary.