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Ingredientes
- 1 pkt dry lentils - (16 ounce)
- 3 quart ham stock
- 1 x bay leaf
- 1/2 tsp Worcestershire sauce
- 1/4 tsp granulated garlic
- 1/4 tsp grnd nutmeg
- 4 dsh warm pepper sauce
- 1/4 tsp grnd caraway
- 1/2 tsp celery salt
- 1/4 tsp freshly-grnd black pepper
- 1 c. minced carrots
- 1 c. minced celery
- 1 c. minced yellow onion
- 2 Tbsp. bacon grease
- 2 Tbsp. flour
- 1 Tbsp. freshly-chopped parsley
- 1/2 lb ham diced Croutons for garnish
Direcciones
- Pick over lentils, removing any grit. Place in stockpot; add in stock, bay leaf, Worcestershire sauce, garlic, nutmeg, warm pepper sauce, caraway and celery salt. Bring to boil over high heat; reduce heat and simmer 30 min. Add in water as needed, up to 2 qts, to retain soupy texture. Stir in carrots, celery and onion and cook 10 min more.
- Meanwhile, in separate saucepan, combine bacon grease and flour. Heat over medium heat, stirring constantly till just browned, to make roux. Add in roux to soup, little by little, till soup has consistency of gravy. Add in parsley and ham, simmer 5 min more to heat through. Serve warm, garnished with croutons.
- This recipe yields 12 servings.
- Comments: Chicken stock can be substituted for ham stock, though the flavor of the soup will be a little different.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 12 servings | |
| Calories 62 | |
| Calories from Fat 31 | 50% |
| Total Fat 3.45g | 4% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 254mg | 11% |
| Potassium 134mg | 4% |
| Total Carbs 3.88g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.22g | 1% |
| Protein 3.79g | 6% |
