Creamy Lentil Soup with Serrano Ham

Name: Creamy Lentil Soup with Serrano Ham
Ingredients: 1 tablespoon unsalted butter, plus 1 tablespoon melted butter; 1 tablespoon extra-virgin olive oil; 5 ounces Serrano ham or lean bacon, cut into 1/2-inch dice; 1 large onion, finely chopped; 1 medium leek, white and tender green parts only, finely chopped; 1 large carrot, finely chopped; 2 quarts plus 1/2 cup chicken stock or low-sodium broth; 2 cups brown lentils (3/4 pound), rinsed and picked over; 2 cups firm-textured white bread, cut into 1/2-inch dice; 1/2 cup heavy cream; Salt and freshly ground pepper

11 ingredients

9 steps

Ingredients

1 tablespoon unsalted butter, plus 1 tablespoon melted butter
1 tablespoon extra-virgin olive oil
5 ounces Serrano ham or lean bacon, cut into 1/2-inch dice
1 large onion, finely chopped
1 medium leek, white and tender green parts only, finely chopped
1 large carrot, finely chopped
2 quarts plus 1/2 cup chicken stock or low-sodium broth
2 cups brown lentils (3/4 pound), rinsed and picked over
2 cups firm-textured white bread, cut into 1/2-inch dice
1/2 cup heavy cream
Salt and freshly ground pepper

Directions

1

Preheat the oven to 350.
2

In a large saucepan, melt the 1 tablespoon of butter in the olive oil.
3

Add the Serrano ham, onion, leek and carrot and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
4

Add the stock and lentils and bring to a boil over moderately high heat.
5

Simmer the soup over low heat, stirring occasionally, until the lentils are tender, about 45 minutes.
6

Meanwhile, on a baking sheet, toss the diced bread with the melted butter and bake for 8 minutes, or until browned.
7

Puree the soup in a blender in batches; transfer the puree to a clean saucepan.
8

Add the cream, bring to a simmer and season with salt and pepper.
9

Serve the soup in bowls, garnished with the croutons.