Puy Lentil Soup With Bacon
From sitbynellie 15 years ago
- 90 minutes to make
- Serves 8
Puy Lentils are apparently known as 'the caviar of the poor' - they haven't seen the price charged for them round here... I have adapted this from a Delia Smith recipe and have also included my way of making ham stock. Read more The prep time reflects this. This is, I think, my favourite soup and it is not all that unhealthy! This also freezes very well for OAMC. See less
Ingredients
- 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 Rating
Reviewed by 6 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
tink
minitindel
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.
Steff
goblue434
in Anniston loved it
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "