There is something heart warming about spending the day cooking soup for the family. It is definitely becoming soup weather in the Highlands and local food presenter, stylist and consultant, Anna Phillips has shared the perfect autumn soup witjh us, to warm you up on these chilly days.
:: LENTIL, TOMATO AND JAMON SOUP:: Serves 4
Ingredients //
2 tablespoons olive oil
1 small brown onion, finely chopped
1 celery stalk, finely chopped
1 medium carrot, finely chopped
1 garlic clove, finely chopped
100g serrano jamón (or prosciutto), chopped
260g dried red lentils, rinsed and drained
200g all – purpose potatoes, peeled and chopped
400g can, chopped tomatoes
1 fresh bay leaf
½ teaspoon sweet paprika
1 litre salt-reduced chicken stock
500ml water
1 tablespoon red wine vinegar
Flaked salt
Freshly cracked black pepper
Method //
Heat oil in a large saucepan over a low-medium heat and cook, onion, celery, carrot and garlic for 10 minutes, stirring occasionally. Add jamón and cook a further 2-3 minutes.
Add the lentils, potato, tomatoes, bay leaf and paprika, stock and water and stir to combine. Cover with a lid and simmer for 30 minutes or until potato is tender and lentils are cooked.
Stir in the vinegar, season to taste and serve.
If you are having trouble finding Jamón in your local supermarket, try Oxley Butcher, Hot Canary Gourmet Meats, Simon’s Gourmet Butchery.
How delicious does that sound!
This recipe is from the Gourmet Pilgrim Spain cookbook, published by Gourmet Pilgrim Pty Ltd