| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1/2 | lb | Lean country smoked ham |
| 3 | md | Carrots |
| 1/2 | lb | Green lentils |
| 2 | tb | Butter |
| 1 | c | Onions,finely chopped |
| 1 | tb | Garlic,minced |
| 2 | tb | Curry powder |
| 5 | c | Fresh chicken broth or good quality canned |
| 2 | c | Water |
| 1 | Bay leaf | |
| 3 | Sprigs fresh thyme -OR- | |
| 1 | ts | Dried thyme |
| Salt to taste | ||
| 1 | tb | Red wine vinegar |
| 2 | tb | Coriander,finely chopped |
INSTRUCTIONS
(Curried Lentil Soup with Ham) 1. Remove most of the fat from the ham,and cut into 1/2" cubes. 2. Trim and scrape carrots, and cut into 1/4" cubes. 3. Pick over lentils, wash them, and drain in colander. 4. Heat 1Tbs. butter in a soup kettle or saucepan. Add the ham,carrots,onions,garlic and curry powder. Cook briefly over med. heat, stirring until the onions have wilted. 5. Add the lentils, 4 cups broth, water, bay leaf, thyme, and salt. Bring to a boil and simmer for 24 to 30 mins., stirring occasionally. 6. Remove 1 cup of the soup with more lentils than liquid and set aside. Discard the bay leaf and thyme sprigs. 7. With a potato masher or wire whisk <i use an immersion blender - a.z.> stir the soup briskly to mash the lentils. Then return the soup to a boil and add the remaining cup of broth, along with the reserved lentil soup, the vinegar, and the remaining butter. <at this point I whisk vigorously to emulsify the butter and soup - a.z.> 8. Check for seasoning and serve sprinkled with coriander. Posted to FOODWINE Digest 24 October 96 Date: Thu, 24 Oct 1996 13:31:53 -0400 From: "alexandra z." <madnorth@NETCOM.CA>
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