Roughly chop all the vegetables and in a sauce pan melt ½ of the butter.  Add the leeks and onions and cook over a low heat, stirring occasionally, for 5 minutes, until softened.  Add the peppers, potatoes and lentils and cook, stirring constantly, for 10 minutes. Add the vegetable stock and keep on low heat. Cook until the potatoes are soft.  In the mean time slice the baguettes, drizzled with olive, season and place under grill until golden brown. Process the soup to a puree, season to taste.  Return the pan over a low heat and add the remaining butter, keep on stirring until the butter has blended in. Ladle into warm bowls, finish with baguette, topped with chorizo and drizzle with olive oil.

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