Well hello again!

It's been a while but we're back for more recipes with the odd anecdote thrown in for good measure .. This month, November with its long winter evenings, is perfect for a decent soup. For a great winter warmer try out this one....

    Cream of Lentil Soup

•  500g/1 lb lentils 
• 2 carrots 
• 1 bouquet garni 
• 1 onion 
• 60g/2 ½ ozs smoked lardons
•  5 shallots, finely chopped
•  4 cloves garlic 
• 2 litres/3 pints chicken stock
•  0.5litre/3/4 pint cream 125g/6 ozs. butter
•  Bay leaves and thyme

 Blanche the lentils (just bring to boil in water and stop then place in freezing water) Cook them in chicken stock with the aromatic garnish (carrots, bouquet garni, onion) Once cooked (about 20 mins) drain them, keeping the cooking liquid. Sweat (don’t brown) the shallots with the garlic, smoked lardons, bay leaves and thyme. Add the cooking liquid, reduce by half, add the cream and reduce again by half. Strain, pushing out the flavors. Then add 150g/6ozs. lentils , strain and blend, strain again. Season. And for that special occasion ;)

  Fois Gras with cream of lentil soup

• Mini lardons, chopped chives and chopped shallots. Fry the lardons and drain well. Fry the shallots in butter. Mix together and drain well.
•  Fry foie gras until browned on both sides. Place in a preheated oven for a few mins. Place the lardon/shallot mix on top. Mix the reheated lentil cream to a mousse with a hand mixer. Place a spoon full in a soup bowl. Arrange the foie gras on top garnished with some chopped chives.