Instructions: Rinse lentils and pick over. Cover and sweat onions and carrots in 2 tablespoons butter then add drained. Cook covered, 5 minutes. Add stock, bring to boil and skim. Add bouquet garni and simmer soup until lentils are very soft. Remove bouquet garni, transfer soup to blender or food processor and blend until smooth. Return to saucepan and simmer. Blend in cream and remaining tablespoon of butter. Heat through, season with salt, pepper and serve.

King Edward Hotel, 37 King St. E. Toronto, Ontario.

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