Lentil Puree Soup

Ingredients

• 2 1/2 funt beef
• 1 stakan lentils
• 1 carrot
• 1 onion
• 1/2 stale bun
• 1 lozhka butter
• 2 egg yolks
• 1/2 stakan thick cream
• dill and ham

Instructions

1. Boil and strain a white bouillon of beef, ham, and greens.
2. Soak the lentils, stew soft with onion, carrot, bun, and butter, and rub through a sieve.
3. Thin with bouillon, optionally add a yolk-cream liaison, and heat very hot.
4. Garnish the tureen with dill and cut ham.