Lentil and Ham Soup

  1. Heat 3 tablespoons butter in a large pot over medium heat.
  2. Add the celery, carrots, turnips and onion and cook, stirring occasionally, until they start browning, about 8 minutes.
  3. Add the flour and thyme; cook, stirring, until the flour is incorporated, about 2 minutes.
  4. Stir in 4 cups hot water until smooth.
  5. Add the ham and the lentils with their liquid.
  6. Increase the heat to medium high and bring just to a boil, then reduce the heat to medium low so the soup is gently simmering.
  7. Cook, stirring occasionally, until the soup thickens slightly and the lentils are creamy, about 7 minutes.
  8. Meanwhile, melt the remaining 3 tablespoons butter in a large skillet over medium heat.
  9. Add the baguette cubes; sprinkle with the parsley and season with salt and pepper.
  10. Cook, stirring, until lightly toasted, about 7 minutes.
  11. Serve the soup topped with the croutons.
  12. Photograph by Christopher Testani

butter, stalks celery, carrots, red onion, flour, thyme, ham steak, lentils, baguette, parsley, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/lentil-and-ham-soup.html (may not work)

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