52 New-To-Us Soups - #3 Ham Hock & Lentil

It tastes a lot better than it looks.

Adapted from Emerill Lagasse

Ingredients

Water

2 cups of leftover Stock*

1-2 smoked ham hocks

1 1/2 cups orange lentils

1 medium onion, diced

2 celery stalks, chopped

2 carrots, chopped

1/2 head garlic, peeled and minced

Bay Leaf

Palm full of dried thyme (or several sprigs or fresh)

Directions

1. Pour stock into a large pot, place the ham hocks in and fill the remainder with water.  Bring to a boil, then reduce to a simmer and cook covered for 1 hour.
2. Remove hocks from stock and strip the meat into cubes, pour back into the pot.
3. Add remaining ingredients and bring back to a boil, then reduce again and simmer for 30 minutes.

*While chicken or beef stock will work well, I used a particularly delicious leftover stock from the spare ribs we made for dinner the previous night.  It could be duplicated by pureeing a carrot, onion, celery stick, garlic cloves and tomato paste and allowing that to cook in the water and the ham hock.  Simply strain the pulp from the stock in between step 2 and 3.

52 New-To-Us Soups - #2 Chicken & Vegetable Soup

Shot of my counter amidst this soup affair

1/2 gallon HM chicken stock (highly recommended, though boxed stock or broth will work)

4-5 carrots, chopped (I like slicing diagonally)

2 celery stocks, chopped (1/4 inch thick, including leaves)

1/4 large celery root, thinly sliced

1 bunch green onions, sliced

1/4 head green cabbage, sliced into ribbons

3 cups shredded chicken (left over from roasted chicken)

A few large pinches of salt

1 tsp white pepper

All my ingredients - getting to know each other

 Directions:

1.  Heat stock in a large soup pot.  Add carrots and bring to a boil.
2. Reduce heat and simmer for 15 minutes.  Add remaining veggies and simmer for another 5 minutes.
3. Add shredded chicken and heat for another 5-10 minutes.
4. Serve Hot.  Reheats well, but looses color. 

I think this would be really cook with a little tomato paste or some dropped eggs (neither of which are available to me while testing allergies).

52 New-To-Us Soups - #1 Carrot Soup

• 1 1/2 pounds carrots, chopped
• 3 cups chicken stock (home made)
• 4 cloves garlic, chopped
• 2 Tbs fresh dill weed (or 1 Tbs dried)
• 2 Tbs olive oil
• Big pinch of salt

Directions:

1. In a medium sized stock pot, over high heat, combine all ingredients. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
2. With a stick blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.

Step 1 - all ingredients in the pot

Step 2 - Blend ingredients (I use my stick blender)

Enjoy - garnished with extra dill