Conti soup
2 servings
45 minutes
The 'Conti' soup is a delicate European dish that embodies the warmth and comfort of home cooking. Its base is aromatic lentil puree with a rich, soft flavor and subtle nutty notes. The addition of hot milk gives it a velvety texture, while the egg yolk adds a delicate silkiness to the soup. Crispy golden croutons complement the dish, creating a perfect balance between tenderness and pleasant crunchiness. The recipe's history is rooted in European culinary traditions that value simplicity and exquisite taste. This soup is perfect for a hearty lunch or cozy dinner, served hot to fully reveal the rich flavor of lentils and the creamy hint of butter.
1
Wash the lentils, sort them, put them in a pot with cold water, add salt to taste, and cook for 1.5 hours. Drain the cooked lentils in a colander, then pass through a sieve. Save the broth.
- Lentils: 250 g
- Ground black pepper: to taste
2
Place the lentil puree in a pot and heat over medium heat. Dilute with hot milk to the thickness of sour cream; if there's not enough milk, add lentil broth. Add salt, pepper, and half of the butter. Remove from heat and gently stir in the egg yolk.
- Milk: 1 glass
- Lentils: 250 g
- Butter: 2 tablespoons
- Ground black pepper: to taste
- Egg yolk: 1 piece
3
Cut the white bread into cubes carefully. Toast in the remaining butter until golden brown. Serve the soup hot, sprinkled with toasted croutons.
- White bread: 0.5 piece
- Butter: 2 tablespoons
