All Recipes Lentil Ham Soup
In a large saucepan over a high heat boil the ham hock or joint for 90 minutes in enough water to cover the meat.
All recipes lentil ham soup. Season with basil thyme oregano the bay leaf and pepper. Stir ham mustard salt and pepper into the soup. Break or shred the ham and stir into soup.
I find blending it until there is still some texture left in it best. If using the cream let the soup cool for 30 mins or so then stir in the cream. Continue cooking until the lentils are tender 20 to 30 minutes more.
Stir chicken broth water carrots celery onion lentils garlic and red wine vinegar together in a large stockpot. This is now the base for the soup. If using the cream let the soup cool for 30 mins or so then stir in the cream.
Discard the bay leaf before serving. Break or shred the ham and stir into soup. Turn every 30 minutes.
Remove the bay leaf and blend the soup. Remove the hock from the water see tip and skim off any scum or fat layers. Bring to a boil reduce heat to low and cook at a simmer until the carrots are tender about 10 minutes.
Add in the carrots and turnip and simmer on a high heat for 10 minutes until tender. Bring to the boil and simmer for 30 40 mins or until the lentils are soft and cooked. Similar recipes lentil soup with carrots.