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Purée of Lentil Soup
Book Information
The Professional Chef (8th Edition)
Page: 436
Ingredients
Bacon
Bay Leaf
Brown Lentils
Carrot
Celery
Chervil
Chicken Stock (page 351)
Croutons
Lemon Juice
Onion
Parsley Stem
Peppercorns
Thyme
Tags
Soups