Recipe for Lentil and Sorrel Soup ( Zuppa Di Acetosa E Lenticchie ) 
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Yield:
6
Ingredients:
Amount Ingredient
250 gm puy lentils
2 clv garlic 1unpeeled
50 gm butter
2 tbl olive oil
1 sm red onion peeled and finely chopped
1 kg sorrel. stems removed
600 ml chicken stock (qv) hot
sea salt and freshly ground black pepper
300 gm young spinach leavesstems removed
150 ml creme fra"che
Instructions:
Instructions: Put the lentils with an unpeeled clove of garlic in a saucepan with cold water to cover.

Bring to the boil and simmer for about 25 minutes or until tender.

Melt the butter and olive oil in a large saucepan.

Cook the onions and the remaining peeled garlic clove until soft.

Add half the sorrel and cook for a minute until the sorrel wilts.

Stir in 3/4 of the lentils and the chicken stock.

Season.

Transfer half the contents to a food processor add the uncooked sorrel and spinach and pulse. Return to the saucepan and add the remaining lentils and chicken stock then heat.

Serve with creme fra"che and parmesan.

Serves 6

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