Sunday, August 28, 2011

Red Lentil Lemon Cream Soup

2 cups red lentil
1 qt chicken broth
1 garlic clove, chopped
1 Tbs Herbes de Provence
3 Carrots, peeled and diced
3 Parsnips, peeled and diced
3 celery stalks, peeled and diced
1 small onion, chopped
4 ozs Philadelphia Cream Cheese, warm
1 lemon, juiced

Boil in large pot red lentils and broth.  (water may be added during cooking to loosen up soup).  Add garlic, herbes, carrots, parsnips, onion and celery.  Cook until lentils are soft.  Puree soup.  Add warm cream cheese and lemon, mix.  Serve hot.

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