Lentil Soup with Cream, Topped with Bacon Bits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
2 cups chopped leeks (tender part of the green and all of the white)3 slices of bacon1 cup chopped onion2 cups chopped russet potatoes3/4 cup chopped carrots1 cup lentils3 cups water2 cups chicken broth1/2 cup Half and Half2 tablespoons dry sherry
Cook bacon until crisp. Remove bacon, but leave fat in the pan.
Add onions and leeks and cook for 5 minutes.
Add veggies, lentils, water and broth. Bring to a boil, reduce heat, cover and cook at a simmer for 1 hour.
Puree the soup in a food processor or use an emersion blender.
Add the cream and sherry.
Number of Servings: 4
Recipe submitted by SparkPeople user BARECHEF.
Add onions and leeks and cook for 5 minutes.
Add veggies, lentils, water and broth. Bring to a boil, reduce heat, cover and cook at a simmer for 1 hour.
Puree the soup in a food processor or use an emersion blender.
Add the cream and sherry.
Number of Servings: 4
Recipe submitted by SparkPeople user BARECHEF.
Nutritional Info Amount Per Serving
- Calories: 225.5
- Total Fat: 3.1 g
- Cholesterol: 6.5 mg
- Sodium: 598.5 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 8.0 g
- Protein: 9.4 g
Member Reviews