Lentil soup with prawns

A rich, comforting winter soup, an elegant first course for taste and appearance, lovely for Christmas.

INGREDIENTS FOR 4

250 G DRIED LENTILS

1 CARROT

1 CELERY STALK

1 GARLIC CLOVE

1 ONION

200 ML FRESH CREAM

GARDA EXTRA VIRGIN OLIVE OIL

CHILLI

SALT

PEPPER

12 FRESH OR FROZEN PRAWNS

1 MIX OF CHOPPED SAGE, THYME AND ROSEMARY

HALF A SMALL GLASS COGNAC

VEGETABLE STOCK

1 CARROT

1 CELERY STALK

1 ONION

I boil stock vegetables with at least 1 and a half litres water and salt for half an hour.

I finely chop carrot, celery and onion and put in a pot with oil, garlic and chilli.

I sauté and remove garlic.

I add washed small lentils without soaking.

I add a rosemary sprig.

Salt and pepper.

I cover with boiling stock, at least 2 fingers above lentils, and cover.

I gently cook at least 50 minutes, stirring and adding stock. I thaw frozen prawns in cold water, shell and remove vein with a cocktail stick.

I quickly sauté prawns on both sides in oil until pink, add chopped herbs, salt, pepper and Cognac.

I reserve whole lentils, remove rosemary, blend soup and blend in cream for a smooth thick result.

I plate with prawns like spokes, whole lentils, rosemary and oil.

Actually, I used 4 tails per plate because I love them.