Comfort Food: Autumn Soup Recipe
There is something heart warming about spending the day cooking soup for the family. It is definitely becoming soup weather in the Highlands and Anna from Cafe Annesley has shared with us the perfect Autumn soup, to warm you up on these chilly days.
:: LENTIL, TOMATO AND JAMON SOUP:: Serves 4
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
1 tablespoon red wine vinegar
Freshly cracked black pepper
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.
How delicious does that sound!
This recipe is from the Gourmet Pilgrim Spain cookbook, published by Gourmet Pilgrim Pty Ltd