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Lentil Soup (Brodo di Lenticchie)

3 tablespoons of dried lentils 1/2 tablespoon of butter 2 tablespoons of cream Meat stock Cover the lentils with water and boil until they are quite soft. Pass them through a colander or a sieve. Melt the butter in a saucepan, add the lentils and cream, mixing well, then add a ladleful of the stock, and boil for a few minutes; then add the rest of the desired amount of stock, a ladleful at a time.