English lentil soup with parsnips, apples and blue cheese

Light, tender, fragrant lentil soup will warm you in cold weather and give you a festive mood - it is also very beautiful.

Ingredients

• 400 g red lentils
• 4-5 parsnip roots
• 4 sour apples
• 2 stalks of leeks (white part + 10 cm pale green)
• 2 medium onions
• 4-5 cloves of garlic
• 200 g of the fattest cream
• olive and butter
• salt, freshly ground black pepper
• For seasoning:
• 300 g of the fattest cream
• 200 g stilton or other blue cheese

Directions

1. Peel parsnips, onions, garlic and apples, chop coarsely, put in a parchment-lined dish, pour with olive oil, salt and bake in an oven preheated to 200 ° C, 20 minutes.
2. In the meantime, cut the leek in half lengthwise, rinse from the sand, cut into thin half rings. Sauté the leeks in a heavy-bottomed saucepan in butter over medium heat, 5 minutes.
3. Add lentils, fry for another 5 minutes. Pour in 1.5 liters of cold drinking water, bring to a boil, salt, cook for 10 minutes.
4. Add all the baked vegetables to the pan (set aside the apples for serving), bring to a boil again, cook for 15 minutes. Pour in the cream, salt, pepper, and puree with a blender.
5. To serve, crush the stilton, rub until smooth with 100 ml of cream. The remaining 200 ml of cream (they should be very cold) beat with a mixer until thick foam. Gently, in three steps, stirring with a spatula from bottom to top, stir in the whipped cream with the cheese mass.
6. Pour the soup into bowls, each with apples and - when the bowls are already on the table - a couple of tablespoons of the creamy dressing. Eat immediately.