Cream of lentil soup with sweet garlic and Aix&Terra summer truffles, toast with Guèze raw ham
Cook the lentils in 3 volumes of water. Add one onion, peeled and halved. Add salt at the end of cooking.
Drain the lentils, keeping the broth aside. Keep a small dish of whole lentils for decoration. Blend the lentils with the broth until you obtain a smooth soup. Keep in a water bath.
In a soup plate, pour the hot velouté. Place a few lentils and small branches of chervil on top. Finish with a nice quenelle of sweet garlic cream with summer truffles and a drizzle ofOrganic garlic olive oil from the Drôme aix&terra. Place the toast on the edge of the plate.
The little extra Aix&Terra
that you will need
- Valrhona Chocolate