Ingredients serves 4:
14 oz./40 dkg raw smoked daisy ham (half will be enough for the soup’s insert), 1 small onion (or 1 teaspoon onion cream), 4 tablespoon cooking oil, 7 oz/20 dkg lentils, 2 bay leaves, 1 tablespoon all-purpose flour, 1 clove garlic (or 1/2 teaspoon garlic cream), 3 1/2 oz/1 dl cooking (heavy) cream, 3 1/2 oz/1 dl sour cream, 1 tablespoon mustard, salt
Cook the smoked daisy ham. Heat up half the cooking oil in a pot and quickly fry up the peeled minced onion, or stir the onion cream into it. Strain 1 quart/liter of the cooking liquid over it and add the washed (may be pre-soaked) lentils. Season with bay leaves and cook covered until tender on low heat. Heat the remaining oil and stir in the flour until smooth, adding the crushed garlic or garlic cream. Remove from heat and allow the roux to cool. Dilute with a little water, sour cream and cooking cream, blending until smooth, then add the mustard. Add the mixture to the cooked lentils. After a few minutes of cooking remove the bay leaves and
put through a food mill or blend with a hand-held mixer to a puree consistency. Bring to a boil, stirring. If it is too thick, add a bit of the smoky cooking broth. Adjust the seasoning. Before serving, add some diced smoked daisy ham.
Preparation time: 1 hour + cooking the meat
Calories per serving: 656
Skill: Easy to prepare