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. Discard the bay leaf before serving. Remove the hock from the water see tip and skim off any scum or fat layers. I find blending it until there is still some texture left in it best.
In a 3 1 2 quart or larger slow cooker combine the lentils celery carrots onion garlic and ham. Bring to the boil and simmer for 30 40 mins or until the lentils are soft and cooked. Season with basil thyme oregano the bay leaf and pepper.
Bring to the boil and simmer for 30 40 mins or until the lentils are soft and cooked. Break or shred the ham and stir into soup. Break or shred the ham and stir into soup.
Continue cooking until the lentils are tender 20 to 30 minutes more. Stir ham mustard salt and pepper into the soup. Bring to a boil reduce heat to low and cook at a simmer until the carrots are tender about 10 minutes.
Remove the bay leaf and blend the soup but still leave some texture there. Remove the bay leaf and blend the soup. Stir chicken broth water carrots celery onion lentils garlic and red wine vinegar together in a large stockpot.
If using the cream let the soup cool for 30 mins or so then stir in the cream. Add in the carrots and turnip and simmer on a high heat for 10 minutes until tender. Cover and cook on low for 11 hours.