Good afternoon world and thanks for tuning in to another day here on Planet Magnet. Firstly I must apologise for not writing this yesterday (sorry Fiona, I know you don’t like me apologising 😉 )but I ran out of time through the day and then was a poorly little chap in the evening after a stomach upset that appeared to stay all day and worsen enough in the evening to make me take to my bed.
Anyway, I am feeling brighter now so here we go….
Tasty Tuesday and one of my most favourite things EVER…
Ham, Chicken and Lentil Soup.
It is AWESOME even if I say so myself!
So here’s how you too can make it.
- 150gms of Soup Mix.
- 150gms of Split Red Lentils.
- 150gms of Green Lentils.
- 150gms of Pearl Barley.
- 1kg of Smoked Ham.
- 2 Chilli’s- finely chopped and deseeded.
- 1 Bag Soffritto.
- 1 Large Onion – finely chopped.
- 200gms Baby Potatoes – sliced.
- 3 Cloves Garlic – finely chopped.
- 300gms Mushrooms – finely sliced.
- 3 Large Leeks – finely sliced.
- 1000mls Chicken Stock.
- 1 Large Chicken Breast.
- 1 Slug of Olive Oil.
- Himalayan Pink Salt and Cracked Black Pepper to season.
Firstly chop the Baby Potatoes prior to boiling.
Put the Ham in a large pan of cold water, bring to the boil, then simmer for 20 minutes as this helps to reduce the “scum” when cooking.
Put the Potatoes on the boil.
Measure out the Lentils, Barley and Soup Mix.
Then place in a jug of cold water to allow them to soak for an hour. Again this reduces the amount of “scum” produced when cooking.
Drain the water off from the part boiled Ham.
Replace with cold fresh water.
Put back on the stove and bring to the boil once again before simmering for about two hours.
Finely chop and deseed the Chilli’s and finely chop the Garlic Cloves.
Slice the Mushrooms.
Remove the part boiled Potatoes from the pan and drain in a sieve. Run then under the cold water at this point.
Finely chop the Onion.
Slice the Leeks.
And prepare the Soffritto.
Before adding some Olive Oil to the pan and bringing it up to temperature.
Into which you put the finely chopped Onion.
Season with Himalayan Pink Salt.
And Cracked Black Pepper.
Brown for a little then add the Chilli’s and the Garlic.
Chop the Chicken Breast into small cubes.
And add to the pan.
Stirring in well and cooking thoroughly.
Before adding the Leeks and Soffritto.
Again stir in well.
Cover for a few minutes to allow them all to sweat.
Then add some more Cracked Black Pepper.
And some more Himalayan Pink Salt.
Again cover with a lid and continue to cook.
Once ready, remove from the pan and put to one side of a plate.
Now it’s time to strain the Lentils, Barley and Soup Mix.
Be sure to rinse this off again under the cold tap.
After a couple of hours the Ham will be cooked and all of that lovely juice will be in the pan awaiting the soup ingredients….
Remove the Ham and add 1 Litre of Chicken Stock.
The strained and rinsed Soup Mix, Barley and Lentils.
The cooked Soffritto, Onions, Leeks, Chicken, Chilli’s and Garlic
The part boiled Potatoes and the fresh Mushrooms
Now take the Ham that was cooked and prepare it by chopping half of it into rough cut cubes.
Add these cubes to the pan and stir in.
Until the all of the ingredients are completely mixed (the Mushrooms are only at the top because they are the most buoyant of the ingredients!)
Cover with a lid and allow to cook for another 90 minutes or so, reducing down and thickening up as it does so. Leaving you withe the most perfect winter soup!
Serve in a bowl with some wholesome bread or on it’s own as us Baritrical’s prefer it… 😉
Well there you go guys, yet another tasty and easy to make recipe so get too it, there is no excuse to be wondering if you can do it, because you CAN!!
Stay out of the fridge.