Lentil Potage Print
Potage is a hearty, robust French soup, often pureed.
Originally it doesn't call for lentils.

2 Tbsp butter
1 Tbsp cooking oil
2 leeks, including tender green part, thinly sliced or onion may be used
1 & 1/2 lbs carrot, peeled & diced
1 & 1/2 lbs potatoes, peeled & diced
5 cups chicken stock
2 & 1/2 tsp finely chopped fresh thyme or 1 & 1/4 tsp dried
2 cups half and half cream or milk
2 Tbsp fresh lemon juice
1/2 tsp nutmeg, freshly grated or dried
Salt & white pepper to taste
1 Tbsp fresh thyme leaves or finely chopped fresh parsley (optional)
1 cup lentils, rinsed

In a large soup pot over medium heat, melt butter with the cooking oil. Add leeks and saute, stirring occasionally, until softened, about 4 minutes.Add carrots and potatoes and saute just until they begin to soften, about 5 minutes.
Pour in stock and bring to a simmer. Add thyme, cover and simmer until carrots and potatoes are tender, about 25 minutes.
In a blender or food processor puree the soup in batches and return puree to pot. Add the half and half, lemon juice, nutmeg, salt and pepper.
Cook lentils in water to cover until soft, about 40 minutes. Drain off water. Puree in a food processor and add to the pureed potage.
Bring to a simmer. Taste and adjust seasoning. Ladle soup into warmed bowls and garnish with thyme or parsley leaves.
Serve at once.
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