Ingredients

• 225g red lentils
• 1.5 litres vegetable stock
• 225g cooked chestnuts
• 1 small onion
• half leek
• 1 carrot
• 1 stick celery
• 2 tablespoons olive oil/goose fat/butter  
• parsley and double cream to serve

Description

I First Had This Aromatic, Velvety, Manilla-coloured Soup At Le Caprice, A Fashionable London Restaurant, About Ten Years Ago, And Still Hanker After It. This Is,…

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