Green lentil soup with Fourme d’Ambert cheese
preparation of recipe
Wash the leeks well and cut them into rings.
Cook the lentils in a large pot of unsalted water for 20 minutes.
Meanwhile, in a frying pan, brown the lardons; keep some for presentation. Make a reservation.
Brown the leeks and onions in a little oil. Pour in the lardons, the drained lentils, 80 g of fourme cheese and the lardons. Mix with the vegetable broth. Adjust the seasoning.
Serve hot with some bacon, shavings of fourme cheese and croutons.
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