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Ham Hock And Lentil Soup
2
2
1
1
Tablespoon Olive oil
Cup Small−diced onions
Cup Small−diced celery
Cup Small−diced carrots
Salt; to taste
Freshly−ground black pepper; to taste
2
2
6
2
3
1
2
1
Tablespoon Chopped garlic
Bay leaves
Fresh thyme sprigs
Quart Chicken stock
Smoked ham hocks −; (to 4)
Pound Orange lentils
Tablespoon Chopped parsley
/2 Fat; 0 Other Carbohydrates
In a large saucepan, over medium heat, add the oil. When the oil is hot, add
the onions, celery, and carrots. Season with salt and pepper. Saute for 4
minutes. Add the garlic, bay leaves and thyme. Saute for 1 minute. Add the
ham hocks and stock. Bring the liquid to a boil, reduce the heat to
medium−low and cook about 1 hour, or until the hocks are tender. Add the
lentils and continue cook for 25 to 30 minutes or until the lentils are
tender. Remove from the heat and stir in the parsley. Reseason with salt and
pepper if needed. Remove the ham hocks and remove the meat. Add the ham back
into the soup. Ladle the soup into individual serving bowls and serve with
crusty bread. This recipe yields 8 to 10 servings.
Ham Hock And Lentil Soup
336
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