Red Lentil Soup With Horseradish Crème Fraîche - cooking recipe

Ingredients

2 tbsp olive oil
2 cloves garlic, peeled and finely diced
1/2 lb red lentils
8 sprigs fresh marjoram, 4 sprigs set aside for garnish, leaves stripped from remaining stems
2 tbsp tomato paste
4 cups vegetable stock
3 sprigs fresh summer savory or sage, tied together with kitchen string
1 stalk celery, finely sliced
1/2 lb cherry tomatoes, halved
3 tbsp prepared horseradish
3 tbsp creme fraiche

Preparation

Heat the oil in a saucepan and saute the garlic for 1 min. Add the lentils, marjoram and tomato paste and saute for 2 mins. Add the stock and savory or sage and bring to a boil. Simmer over low heat, stirring frequently, for 10 mins. Add the celery and simmer for 5 mins. Remove the savory and add the tomatoes. Season and add a pinch of sugar.
To finish, mix together the horseradish and creme fraiche. Ladle the soup into bowls and garnish with marjoram. Serve with the horseradish creme fraiche.