2 tbs. olive oil
1 onion, diced
250g speck, diced
1 carrot, dice
2 stalks of celery, diced
½ cup of Puy lentils, rinsed
450g mixed mushrooms, roughly chopped
1 tbsp porcini mushrooms, rehydrated in water
1 bay leaf
3 sprigs of thyme
1.5L chicken stock
1 bunch English spinach, shredded
1 tsp. fresh lemon juice
Salt and pepper
Pouring cream, to serve
pinch of nutmeg to garnish
Heat the oil in a large saucepan and sweat off the onion, carrot, celery, speck, bay leaf and thyme for 10 minutes or until very soft.
Add the lentils, mushrooms and stock and bring to the boil. Turn the heat down and place a lid on top and cook very gently for 1 hour.
Once cooked remove the thyme and bay leaf, add the spinach, lemon juice and season to taste. Blend the soup so half of it becomes smooth and there is still some texture to it.
Serve with a drizzle of cream and a pinch of nutmeg.