Linsensuppe
(Lentil Soup) Recipe

Origin: Germany Period: Traditional

Ingredients:

4l beef stock
1 tsp freshly-ground black pepper
2 bay leaves
450g ham, cubed
2 tbsp butter or olive oil, for frying
1 celery stick, chopped
1 medium onion, chopped
1 large carrot, chopped
1 small leek, chopped
300g lentils
4 medium potatoes, cubed
5 slices of bacon, chopped
2 tbsp plain flour

Linsensuppe
(Lentil Soup) Preparation:

Method:

Combine the beef stock, black pepper, bay leaves and ham in a large pot and bring to a simmer. Cover and cook for 30 minutes.

In the meantime, melt the butter in a pan and use to fry the celery, onion, carrot and leek for about 5 minutes. After the soup stock has cooked for 30 minutes add this vegetable mixtre then pick over the lentils, wash and add these too. Return the mixture to a simmer and cook for 30 minutes before adding the potatoes. Continue cooking for a further 30 minutes.

When the soup is almost ready fry the bacon in a small non-stick pan until crisp. Remove the bacon and crumble into the soup then scatter the flour over the bacon fat and stir in to form a roux. Cook for about 4 minutes, stirring constantly then ladle about 250ml of the soup stock into the pan and whisk into the roux until smooth. Pour the flour mixture into the soup and mix thoroughly. Return to a simmer and cook for 10 minutes, or until the stock thickens to your liking.

Remove the bay leaves and ladle the soup into warmed bowls. Serve immediately.

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