** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Cover and sweat onions and carrots in 2 tablespoons butter then add drained.
3. Cook covered, 5 minutes. Add stock, bring to boil and skim.
4. Add bouquet garnish and simmer soup until lentils are very soft.
5. Remove bouquet garnish, transfer soup to blender or food processor and blend until smooth.
6. Return to saucepan and simmer. Blend in cream and remaining tablespoon of butter.
7. Heat through, season with salt, pepper and serve.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, MSG, Poultry, Garlic, Onion allergies.