Lentil Soup With Pounded Walnuts And Cream

• 2 cups lentils
• 2 to 4 tablespoons butter
• 1 onion, finely diced
• 1 bay leaf
• 6 cups vegetable or chicken stock (or water)
• Sea salt and freshly ground black pepper
• 2 large garlic cloves
• 2/3 cup lightly toasted walnuts
• 1/2 cup plus 2 tablespoons creme fraiche
• 2 tablespoons minced parsley, optional.

1. 1. Soak the lentils in water for 2 hours, then drain.
2. 2. Melt the butter in a large pot over low heat. Add the onion and bay leaf. Saute over medium-high heat until onion is translucent, 5 minutes. Add lentils, stock and 1 teaspoon salt. Bring to a boil, then reduce heat. Simmer, covered, until lentils are soft, about 30 minutes. Season with salt and pepper.
3. 3. Using a mortar and pestle, pound the garlic with a large pinch of salt. Add the walnuts and work until finely ground. Add 2 tablespoons creme fraiche, mixing it in a teaspoon at a time, to form a paste.
4. 4. Add the remaining 1/2 cup creme fraiche to the finished soup. To serve, ladle the soup into bowls and top each with a large spoonful of walnut cream, a bit of ground pepper and, if desired, a sprinkle of parsley. Serves 4 to 6. Adapted from "Vegetable Soups," by Deborah Madison.

lentils, butter, onion, bay leaf, vegetable, salt, garlic, walnuts, crueme fraueeche, parsley

Taken from www.epicurious.com/recipes/member/views/lentil-soup-with-pounded-walnuts-and-cream-50006731 (may not work)