Crème Pompadour (Cream of Lentil Soup with Japanese Pearls and Truffle)

Ingredients

• three quarters of a litre sauce Béchamel
• 5 décilitres lentil purée
• 3 décilitres Japanese pearls in Consommé blanc
• 1 spoonful truffle essence
• cream
• 2 spoonfuls pearls of very black truffle

Instructions

1. Add to the sauce Béchamel the lentil purée, the Japanese pearls in Consommé blanc and the truffle essence.
2. Complete at the last moment with the cream.
3. Garnish with 2 spoonfuls of pearls of very black truffle, lifted with the spoon to the size of a pea.