IamSam
New member
I used this recipe:
Ingredients:
1 package (16 ounce size) dried lentils
3 quarts ham stock
1 bay leaf
1/2 teaspoon Worcestershire sauce
1/4 teaspoon granulated garlic
1/4 teaspoon ground nutmeg
4 drops hot pepper sauce
1/4 teaspoon ground caraway
1/2 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
1 cup chopped carrots
1 cup chopped celery
1 cup chopped yellow onion
2 tablespoons bacon grease
2 tablespoons flour
1 tablespoon freshly minced parsley
1/2 pound ham, diced
Croutons for garnish
Directions:
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.
I used olive oil, instead of bacon fat, to make my roux, I doubled the carrots and used powdered ham stock for my base. The soup came out a little buttery and somewhat bland.
I've used the powdered ham stock for pea soup base and it turns out delicious!
What can I add to, or change in, this recipe to make it a tad more delectable?
Aside from my changes, it seems that the garlic proportion is a little on the light side, yes?
Any suggestions y'all could offer would be most welcome.
Ingredients:
1 package (16 ounce size) dried lentils
3 quarts ham stock
1 bay leaf
1/2 teaspoon Worcestershire sauce
1/4 teaspoon granulated garlic
1/4 teaspoon ground nutmeg
4 drops hot pepper sauce
1/4 teaspoon ground caraway
1/2 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
1 cup chopped carrots
1 cup chopped celery
1 cup chopped yellow onion
2 tablespoons bacon grease
2 tablespoons flour
1 tablespoon freshly minced parsley
1/2 pound ham, diced
Croutons for garnish
Directions:
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.
I used olive oil, instead of bacon fat, to make my roux, I doubled the carrots and used powdered ham stock for my base. The soup came out a little buttery and somewhat bland.
I've used the powdered ham stock for pea soup base and it turns out delicious!
What can I add to, or change in, this recipe to make it a tad more delectable?
Aside from my changes, it seems that the garlic proportion is a little on the light side, yes?
Any suggestions y'all could offer would be most welcome.
