Ingredients

Ingredients For the farmhouse vegetable soup

• 25g/1oz butter

• 85g/3oz purple sprouting broccoli, chopped

• 5 baby carrots, chopped

• 1 garlic clove, chopped

• 55g/2oz Puy lentils

• 300ml/½ pint hot chicken stock

• 2 tbsp canned flageolet beans, rinsed and drained

• 1 tomato, chopped

• 2 tbsp chopped fresh parsley

For the lentil cream

• 3 tbsp Puy lentils, cooked

• 1 tbsp chopped fresh parsley

• 2 tbsp olive oil

• ½ tsp Dijon mustard

• dash white wine vinegar

• salt and freshly ground black pepper

• 3 tbsp double cream, whipped

Description

Recipe Uses 25g/1oz Butter, 85g/3oz Purple Sprouting Broccoli, Chopped, 5 Baby Carrots, Chopped, 1 Garlic Clove, Chopped, 55g/2oz Puy Lentils,...

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