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Lentil cappuccino soup
- 200g Umbrian or Puy lentils
- 1 shallot
- 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:View on BBC Good Food
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