Puy lentil velouté with Grana Padano

I generally use one of the hard cheeses listed here for this satisfying soup, but you can use Gouda or a slightly aged Tomme de Béarn, diced. You could also serve a Comté espuma on the side in small glasses, in which case reduce the quantity of cheese in the velouté to 50g.

SERVES 6–8

100g butter

1 medium-large onion (150g), sliced into rings

150g carrots, sliced into rounds

2 garlic cloves, chopped

1 clove, crushed

150g piece of salted pork belly, blanched and cut into 2 or 3 pieces

A bouquet garni (½ leek, 2 thyme sprigs and 2 bay leaves, tied together)

2 litres water

300g Puy green lentils

150g Grana Padano (aged for 2–3 years) or Parmigiano Reggiano, grated

150ml double cream

Sea salt and freshly ground pepper

Melt the butter in a large saucepan, add the onion and sweat over a medium heat for 2–3 minutes, stirring with a wooden spoon. Add the carrots, garlic, crushed clove and pieces of pork. Cook over a medium heat for 5 minutes, stirring every minute. Add the bouquet garni, then pour in the water and bring to the boil.

Meanwhile, put the lentils into a separate pan and pour on enough cold water to cover generously. Bring to the boil, skim if necessary and cook for 2–3 minutes, then drain.

When the soup comes to the boil, add the drained lentils and cook over a gentle heat for about 40 minutes until the lentils are tender. Stir in the cheese and cream and simmer for a further 5 minutes.

Take the pan off the heat and remove and discard the bouquet garni. Using a skimmer, lift out the pieces of pork and set aside.

Working in batches, process the soup in a blender for 2–3 minutes until smooth, then strain through a chinois into a clean pan. Season with salt and pepper to taste; keep hot.

Cut the belly pork into small pieces, discarding the rind, and divide between warmed bowls or soup plates. Pour in the hot velouté and serve at once.