Lentil Cappuccino Soup

Name: Lentil Cappuccino Soup
Prep time: 3 h 44 min
Cook time: 3 h 44 min
Total time: 3 h 44 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 3 cubes butter straight from the fridge; 1 carrot; 1 stick celery , halved; 142 milliliters carton double cream; 3 garlic cloves; 12 larges 12 raw langoustines or large prawns; 200 grams Umbrian or Puy lentils; 100 grams mushrooms (use ceps if they are in season or chestnut mushrooms if not), sliced or chopped; 6 servings olive oil; 2 slices pancetta; 1 shallot; 300 milliliters 500ml shellfish stock (see tip, below); 2 sprigs a couple of of thyme; 6 servings truffle oil

Need a gluten free soup? Lentil Cappuccino Soup could be an excellent recipe to try. One serving contains 487 calories, 11g of protein, and 39g of fat. This recipe serves 6. It is perfect for Autumn. Head to the store and pick up pancetta, butter straight from the fridge, carrot, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 3 hours and 44 minutes.