German Lental Soup (Linsensuppe)
A luscious, hearty soup.
Recipe type: Soup
Serves: 9½ cups
- 1 1 lb pkg lentils
- ¼ lb bacon, diced
- 2 medium onions, sliced
- 2 medium carrots, diced
- 2 qt. water
- 1 cup sliced celery
- 2½ - 3 tsp salt
- ½ tsp pepper
- ½ tsp dried thyme
- 2 bay leaves
- 1 large potato, pared
- 1 ham bone (left from cooked shank)
- 2 tbsp lemon juice
- Night before: Wash lentils and soak overnight in cold water to cover.
- Early next day:
- Drain lentils. Then, in Dutch oven, saute diced bacon until golden. Now add sliced onions and diced carrots, and saute until onions are golden.
- Next, add lentils, water, sliced celery, salt, pepper, thyme, and bay leaves.
- With medium grater, grate pared potato into lentil mixture; add ham bone.
- Simmer, covered, 3 hr., when lentils should be nice and tender. Remove bay leaves
- Remove ham bone; cut all bits of meat from it and return meat to soup.
- To serve at once, add lemon juice. Or refrigerate soup till next day; then add lemon juice, reheat and serve. Makes 9½ cups of luscious, hearty soup.
Leek and Potato Soup
A tasty comforting soup to enjoy on those cool cloudy days or the cold winter nights.
- 3 tbsp butter
- 4 leeks, sliced very thin
- 3 stalks celery, sliced very thin
- 2 medium medium potatoes, peeled and diced
- 3 cups (3/4 L) milk
- Freshly ground pepper
- Leeks tend to be gritty and need careful cleaning: cut off the roots and the coarse green tops, cut lengthwise through the remaining green tops starting within an inch of the white bottom, gently separate the stiff leaves, and rinse well under cold, running water.
- Melt the butter in a large pot and add the leeks and celery. Cook for about 10 minutes over moderate heat, stirring often. Stir in 1 cup water, cover, and cook 10 minutes more. Stir in the milk, cover, and cook until the potatoes are just tender, about 10 minutes more. Add salt and pepper to taste.