Creamy lentil soup

1. Peel and cut carrots and onion into small cubes. Wash, dry, thin out and chop the chervil.

2. Put the lentils in a saucepan. Add the diced carrots and onion with a bouquet garni. Cover with 1 litre of water, salt and bring to a boil. Reduce heat and simmer lentils for 30 minutes.

3. When the lentils are cooked, remove the bouquet garni and add the chervil. Blend finely the soup. Put it back on low heat and add the cream. Over low heat, cook for 10 minutes without boiling.

4. Divide the soup into bowls and serve immediately. Decorate with a sprig of chervil. Serve with toast with grilled andouilles.

Find more soup recipes:

Spicy zucchini soup

Potato and chorizo soup

Pumpkin and vanilla soup

Photo credit: Sucré Salé