for 6 servings
- 6 cups
- 1 ½ cups
Celeriac (celery root)
- 1 teaspoon
- clarified butter (for frying)
- 3 ½ ounces
smoked Bacon (diced)
- 1 tablespoon
- parsley (to garnish)
Place the stock and the lentils in a pot and bring to the boil. Simmer for 20 minutes.
Add the vegetables, potatoes, bay leaf and the thyme and simmer for another 20 minutes.
Place the sausages in a metal bowl, cover with boiling water and place a lid on top.
Heat some clarified butter and fry the bacon. Add the onion and fry for a few minutes.
Season the soup with vinegar, salt, ground black pepper and a few pinches of sugar and stir in the onion-bacon mixture.
Slice the sausages, place them in a terrine or in deep plates anad ladle the soup over them. Serve garnished with parsley.