Puy Lentil Soup With BaconFrom sitbynellie 7 years ago
- 2 smoked ham houghs (or hocks) - in Scotland we pronounce it 'hochhhhs' (using a very guttural Germanic sound). I use Simon Howie houghs which are very smoky indeed. shopping list
- Bay leaf shopping list
- 3-4 black peppercorns shopping list
- A couple of ham stock cubes. I use Knorr's shopping list
- 4 oz. smoked bacon, chopped fine (I use Oscar Meyer's streaky) shopping list
- 2 carrots, very finely chopped shopping list
- 2 medium onions,very finely chopped shopping list
- 2 celery stalks, very finely chopped shopping list
- 7 oz. Puy lentils, well rinsed (no need to soak) shopping list
- 14 oz. tin chopped tomatoes shopping list
- 4 cloves garlic, crushed shopping list
- 8 oz. savoy cabbage (the very dark green curly outside leaves), shredded finely shopping list
- 2 oz. red lentils, well rinsed shopping list
- A bunch of fresh curly parsley, finely chopped shopping list
How to make it
- In a large pot, put in the ham houghs and cover them with water - about 5-6 pints.
- Add the bay leaf, peppercorns, and stock cubes.
- Bring to the boil, cover and simmer for 1 1/2 - 2 hours. Remove any scum which forms on the surface.
- Remove the ham houghs. When cool, remove the skin, gristle and fat, take the meat off the bones and chop it into soup-size pieces.
- Take out the peppercorns and bay leaf.
- Refrigerate the stock overnight.
- Remove the layer of fat which will have formed on the surface.
- Filter the stock through a piece of muslin in a large sieve.
- When ready to make the soup:
- In a large pan, heat the oil.
- Add the chopped bacon and fry until brown.
- Stir in the carrots, onions and celery. Stir around and then cover, and cook on a low heat for 30 minutes. Stir now and then.
- Stir in the Puy lentils, tomatoes and the garlic. Stir well.
- Pour in 4 pints of ham stock.
- Bring to the boil then cook at a simmer for 30 minutes.
- Add the cabbage, the chopped meat from the houghs and the red lentils.
- Bring to the boil again and then simmer for another 30 minutes.
- 10 minutes before the end of the time, stir in the parsley.
- Add more stock if the soup is getting too thick.
- For extra richness - as if it needed it - you can add some tomato puree.
The Cooksitbynellie Glasgow, GB
The Rating6 people
Sounds like a wonderful soup! I love lentils. Thanks for the great post and high 5!valinkenmore in Malott loved it
Mmmmmm sounds very good yummmmm
thanks for sharing
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it
Oh, This Soup Is Calling My Name. Sounds Really Delicious & Hearty. I Like The Idea Of The Savoy Cabbage In A Lenil Soup. Thnx For Sharing A Great Recipe. Gonna Make Real Soon.
Steffgoblue434 in Anniston loved it