Scottish Scran 6 - Lentil and Ham Hock Soup

Hello!

I'm back! Kittie is officially now in a different kitchen... and just about recovered from the trauma of moving...

What a week. In the space of seven days...

• I've packed up my wee flat and moved into a proper house!
• I've left the cats with their new owner - happy to report things seem to be going well so far!
• Three of my good friends have left the country - two to South America, and one to Turkey... have a wonderful time guys, missing you already.
• My work contract has come to an end - back to the bench for me...
• My best friend has booked her tickets for a six month traveling expedition - exciting!!
• ... and last, but by no means least, one of my best friends has just got married - congratulations, M&M!

So. After all the upheaval, bustle and rush, there is nothing like a huge steaming bowl of broth to sooth and comfort; make the world all seem just a little bit more normal. A soup that's seen me through sore throats and winter days, a student staple and a Christmas treat...

Lentil and Ham Hock Soup

Serves 10-12, depending on the bowl!

• 1 ham hock, preferably smoked
• 2 large onions, roughly chopped
• 3 medium carrots, roughly chopped
• 1 carrot, for the stock
• 1 celery for the stock
• 2 cloves garlic (optional) Left whole, but bashed a bit
• 2 cups red lentils, washed
• 3 sticks celery, roughly chopped
• 6 black pepper corns
• 2 bay leaves
• 1 clove
• butter to fry
• salt to taste

Prepare the Stock...
Place the hock in a large soup pot. Add one onion, one carrot, one stick of celery and the garlic (if using). Add the bay leaves, peppercorns and clove, bring to the boil, cover and simmer for an hour and a half.

Strain the stock, reserving the hock, and discard the veg and spice.

Prepare the Base...

Heat some butter in your soup pot, then add the rest of the onion, celery and carrot. Fry until softened slightly, then pour in the stock. Stir in the lentils and bring to the boil. Reduce heat to a simmer and cook until the lentils are cooked through. Check seasoning after about 10 minutes and adjust as required.

While the lentils are cooking, remove as much meat as you can from the hock, and chop into bite-sized pieces.

Finish the Soup...

Once the lentils are fully cooked, remove the soup from the heat and blitz to desired consistency. Add the hock meat pieces into the soup.

Serve!
Serve your lentil broth with crusty bread, a grind of black pepper and a sigh of relief.

Scottish Word of the Day!

Puggled - knackered, tired,
Ah'm fair puggled efter moving' yisturday - ah wiz desperate fur mah scratcher by the time ah got in mah new hoose!