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Lentil cappuccino soup

Lentil cappuccino soup Recipe

  • 200g Umbrian or Puy lentils
  • 1 shallot
  • 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
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