Name: Smoked ham hock, caramelised onion and lentil soup
Prep time: 35 min
Cook time: 290 min
Total time: 325 min
Yield: 4
Ingredients: 2 carrots; 2 celery stalks; 1 smoked ham hock (about 450gm); 1 leek, white part only, thinly sliced; 2 fresh bay leaves; 1 thyme sprig; 200 gm small green lentils; 150 gm butter, coarsely chopped; 1½ tbsp olive oil; 4 onions, thinly sliced; 2 garlic cloves, finely chopped; 50 ml verjuice; ¼ cup (loosely packed) sage, coarsely torn; 200 ml pouring cream; To serve: crusty bread

“The Blue Swimmer’s smoky ham and lentil soup is one of my favourite winter dishes. Would you please provide the recipe?”

Matthew Langer, Kiama, NSW

Ingredients

2 carrots

2 celery stalks

1 smoked ham hock (about 450gm)

1 leek, white part only, thinly sliced

2 fresh bay leaves

1 thyme sprig

200 gm small green lentils

150 gm butter, coarsely chopped

1½ tbsp olive oil

4 onions, thinly sliced

2 garlic cloves, finely chopped

50 ml verjuice

¼ cup (loosely packed) sage, coarsely torn

200 ml pouring cream

To serve: crusty bread

Method

Main

1.Coarsely chop half the carrot and half the celery, combine with hock, leek, bay leaves, thyme and 1.5 litres water in a large saucepan over medium heat and simmer until hock is tender (2½-3 hours). Remove hock, set aside to cool (30 minutes), then coarsely shred meat (discard skin and bones) and refrigerate until required. Strain 1.7 litres stock (discard solids; reserve remaining liquid for another use), refrigerate until chilled (4 hours) and skim fat (discard).

2.Meanwhile, cook lentils in a saucepan of simmering water over medium heat until tender (15-25 minutes), drain and set aside.

3.Heat butter and oil in a casserole over medium heat. Add onion and garlic and stir occasionally until golden (30-35 minutes). Finely chop remaining carrot and celery, add to pan and stir occasionally until tender (10-12 minutes). Deglaze with verjuice, add lentils, 1.5 litres stock, half the sage and three-quarters of the reserved ham and simmer to develop flavours (1 hour). Blend in a blender until smooth, stir in cream and season to taste. Heat remaining stock in a small saucepan over medium heat, add remaining ham and warm through (2-3 minutes). Scatter soup with warmed ham and remaining sage and serve hot with crusty bread.

This recipe is from the August 2012 issue of .
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Alice Storey

Styling by Lucy Weight

Ingredients

Method

Main

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