INGREDIENTS

INSTRUCTIONS

Notes: Karl Ratzsch Inc., 320 E. Mason St., Milwaukee, WI. Milwaukee
Journal Sentinel.
Pick over lentils, removing any grit. Place in stockpot; add stock, bay
leaf, Worcestershire sauce, garlic, nutmeg, hot pepper sauce, caraway and
celery salt. Bring to boil over high heat; reduce heat and simmer 30
minutes. Add water as needed, up to 2 quarts, to retain soupy texture.
Stir in carrots, celery and onion and cook 10 minutes more.
Meanwhile, in separate saucepan, combine bacon grease and flour. Heat over
medium heat, stirring constantly until just browned, to make roux. Add roux
to soup, little by little, until soup has consistency of gravy. Add parsley
and ham, simmer 5 minutes more to heat through. Serve hot, garnished with
croutons. Makes 12 servings.
Note: Chicken stock can be substituted for ham stock, though the flavor of
the soup will be a little different.
"It is thick and smoky flavored with pieces of ham and carrot and served
with homemade croutons on top."
John Poulos, executive chef, sent the recipe.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998

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