German Lentil Soup with Frankfurters
INGREDIENTS:
1 pk (16 ounces) dried lentils
3 qt Ham stock
1 Bay leaf
1/2 ts Worcestershire sauce
1/4 ts Granulated garlic
1/4 ts Ground nutmeg
4 dr Hot pepper sauce
1/4 ts Ground caraway
1/2 ts Celery salt
1/4 ts Freshly ground black pepper
1 c Chopped carrots
1 c Chopped celery
1 c Chopped yellow onion
2 tb Bacon grease
2 tb Flour
1 tb Freshly minced parsley
1/2 lb Ham; diced
Croutons for garnish
1 pk (16 ounces) dried lentils
3 qt Ham stock
1 Bay leaf
1/2 ts Worcestershire sauce
1/4 ts Granulated garlic
1/4 ts Ground nutmeg
4 dr Hot pepper sauce
1/4 ts Ground caraway
1/2 ts Celery salt
1/4 ts Freshly ground black pepper
1 c Chopped carrots
1 c Chopped celery
1 c Chopped yellow onion
2 tb Bacon grease
2 tb Flour
1 tb Freshly minced parsley
1/2 lb Ham; diced
Croutons for garnish
Notes: Karl Ratzsch Inc., 320 E. Mason St., Milwaukee, WI. Milwaukee Journal Sentinel.
Pick over lentils, removing any grit. Place in stockpot; add stock, bay leaf, Worcestershire sauce, garlic, nutmeg, hot pepper sauce, caraway and celery salt. Bring to boil over high heat; reduce heat and simmer 30 minutes. Add water as needed, up to 2 quarts, to retain soupy texture.
Stir in carrots, celery and onion and cook 10 minutes more.
Meanwhile, in separate saucepan, combine bacon grease and flour. Heat over medium heat, stirring constantly until just browned, to make roux. Add roux to soup, little by little, until soup has consistency of gravy. Add parsley and ham, simmer 5 minutes more to heat through. Serve hot, garnished with croutons. Makes 12 servings.
Note: Chicken stock can be substituted for ham stock, though the flavor of the soup will be a little different.
"It is thick and smoky flavored with pieces of ham and carrot and served with homemade croutons on top."
John Poulos, executive chef, sent the recipe.
Pick over lentils, removing any grit. Place in stockpot; add stock, bay leaf, Worcestershire sauce, garlic, nutmeg, hot pepper sauce, caraway and celery salt. Bring to boil over high heat; reduce heat and simmer 30 minutes. Add water as needed, up to 2 quarts, to retain soupy texture.
Stir in carrots, celery and onion and cook 10 minutes more.
Meanwhile, in separate saucepan, combine bacon grease and flour. Heat over medium heat, stirring constantly until just browned, to make roux. Add roux to soup, little by little, until soup has consistency of gravy. Add parsley and ham, simmer 5 minutes more to heat through. Serve hot, garnished with croutons. Makes 12 servings.
Note: Chicken stock can be substituted for ham stock, though the flavor of the soup will be a little different.
"It is thick and smoky flavored with pieces of ham and carrot and served with homemade croutons on top."
John Poulos, executive chef, sent the recipe.