Karl Ratzsch's German Lentil Soup

Recipe Ingredients

1		Dried lentils - (16 oz)
3		Ham stock
1		Bay leaf
1/2 teaspoon	2.5ml	Worcestershire sauce
1/4 teaspoon	1.3ml	Granulated garlic
1/4 teaspoon	1.3ml	Ground nutmeg
4		Hot pepper sauce
1/4 teaspoon	1.3ml	Ground caraway
1/2 teaspoon	2.5ml	Celery salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 cup	110g / 3.9oz	Chopped carrots
1 cup	110g / 3.9oz	Chopped celery
1 cup	62g / 2.2oz	Chopped yellow onion
2 tablespoons	30ml	Bacon grease
2 tablespoons	30ml	Flour
1 tablespoon	15ml	Freshly-minced parsley
1/2 lb	227g / 8oz	Ham - diced
		Croutons - for garnish

Recipe Instructions

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.

This recipe yields 12 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

Rating

Average rating:

10 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.