Photo: Cala
Lentil cappuccino soup
15 ingredients
Serves 6
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Estimated Nutrition (whole recipe, rough)
549
Calories
37g
Protein
32g
Fat
34g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Chestnut | not in our table | 0 |
| Shellfish | not in our table | 0 |
| Truffle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g Umbrian or Puy lentils
- 1 shallot
- ½ carrot
- 1 stick celery , halved
- 3 garlic cloves
- 2 slices pancetta
- a couple of sprigs of thyme
- 1 bay leaf
- olive oil
- 100g mushrooms (use ceps if they are in season or chestnut mushrooms if not), sliced or chopped
- 12 raw langoustines or large prawns
- 300ml - 500ml shellfish stock (see tip, below)
- 142ml carton double cream
- truffle oil
- a few cubes of butter straight from the fridge
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes