Creamy soup of Lentils from Colfiorito with Leek
Ingredients for 4 people
200g of Lentils from Colfiorito, 1 litre of vegetable broth, 1 leek, 4 slices of bread, extra virgin olive oil, salt, pepper.
In a saucepan warm up 5 spoons of extra virgin olive oil, then add the leek finely chopped and toss for two minutes. Soak the lentils in a pot with water in order to eliminate impurities, than drain. Put the Lentils in the saucepan with leek and add hot vegetable broth.
Cook for approximately 20 min since the moment the water starts to boil. Add some salt at the end. Add some hot broth if too dry. Use a vegetable mill to make a purée and strain away skins at the same time.
Meanwhile, toast the slices of bread and season them with some extra virgin olive oil. Serve the creamy soup of leek and Lentils from Colfiorito with the bread still warm.