French Puy Lentil Soup with Speck

• 1 tbsp* oil↗
• 3 1/2 oz smoked speck, diced
• 1 leek, chopped
• 1 onion, finely chopped↗
• 1 celery stalk, finely chopped↗
• 2 clove garlic, chopped↗
• 1 parsnip, diced
• 2 carrots, diced↗
• 1 potato, diced↗
• 8.82 oz Puy lentils, rinsed↗
• 4.17 cup chicken stock↗
• 2.08 cup water↗
• 1 bouquet garni
• 1 pinch salt↗
• Parsley, finely chopped, to garnish↗
• a little dollop of cream (crème fraîche), totally optional (optional)
• Baguette, sliced, to serve (optional)

* Nourishible estimate; the source did not state this amount.

1. 1.Heat a little oil in a large pot over medium heat and fry the diced speck.▶1:05
2. 2.Add the leek, onion and celery and cook for 4–5 minutes until lightly golden and fragrant.▶3:07
3. 3.Add the parsnip, carrots, potato and garlic and cook for 3–4 minutes, stirring occasionally.▶3:34
4. 4.Add the lentils, stock, water and bouquet garni. Bring to a gentle boil, then lower to a simmer, partially cover and cook for 45–60 minutes until the lentils are tender.▶3:56
5. 5.Remove the bouquet garni, then season with salt. Add a little more water if you prefer a thinner soup.▶5:00
6. 6.Ladle into bowls, sprinkle with parsley, add a spoonful of crème fraîche if you like and serve with sliced baguette.▶5:22