Leek and lentil soup
Instructions
In a saucepan, saute the bacon cut into strips and insaporitevi for about 10 minutes, drained lentils.
Frullatene half.
In a pan heat two tablespoons of olive oil and let brown slightly before the white part of the leek, cut into thin rings and then the slices of bread.
Put the slices of bread and leeks into four individual holsters, pour over the shake and leave whole lentils.
Season the soup with a hint of white pepper and serve.
Ingredients and dosing for 4 persons
- 500 g of already cooked lentils
- 1 leek
- 3 slices bacon
- 8 slices bread pudding
- 2 tablespoons of olive oil
- 1 pinch of white pepper