Rose Kentish Kitchen: Ham & Puy Lentil Soup

Friday 14 January 2011

Ham & Puy Lentil Soup

We all got to take home a chunk of ham left over from my sisters birthday meal last weekend. With it I made one of my all time favorite soups.

You will need a chunk of ham, 1 chopped onion, 2 diced carrots, 300g Puy lentils, 2 sticks of celery, sliced, 600ml stock (if you boil your own ham for a roast keep the resulting stock for your soup), a squeeze of lemon and some freshly chopped parsley and spring onions.

Rinse the lentils, place in a sauce pan and cover with cold water. Bring the water to the boil. When the water starts boiling reduce the heat, cover and simmer for about 30mins or until the lentils are cooked.

(I used half the ham shown in this photo)

Sweat the onions in a little oil adding the carrot and celery after about 5 minutes. Sweat for a few minutes more before adding the stock. Simmer the soup until the vegetables are soft and tender. Season with some salt and pepper (I like to leave whole pepper corns in the broth). When the lentils are cooked strain them and add to the soup pan. Just before you are ready to eat break the ham into chunks and add to the broth to warm through. Serve with some chopped parsley, sliced spring onions and a squeeze of lemon juice.

1 comment:

Unknown15 January 2011 at 15:53
Alice made exactly the same. Ate it for dinner three days in a row!
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How It Began

I started out cooking at a very early age. My parents are both very accomplished in the kitchen; my mother is master of pastries, cakes and desserts and my father (although he could ruin even a simple trifle) is a real savory gourmet. At every possible opportunity I shadowed them in the kitchen, helping stir mixtures, taste sauces and plan menues. It was a real moment of achievement when, at the age of 9 my dad let me make and season the gravy for the Sunday lunch.
My very first job was at a French restaurant in my local town. Every saturday I peeled the langoustines and helped prep salads before being pot-wash for the evening. The close environment, the heat, the freshly prepared dishes so beautifully presented, and the colourful language used by Fabrice, (owner and head chef now running this restaurant and hotel in the south of france), was both exciting and intense. I loved being a part of that machine.
Since then I have worked in many restaurants both front and back of house, from chef to barmaid. Having completed my degree in opera and vocal studies I moved to Florence for a month to continue my singing and stayed two years. Working in local Italian kitchens and bars I immersed myself in the Italian passion for food. Their appetite for fresh, local, seasonal produce and simple, uncomplicated dishes really inspired me and forms a huge part of the way I cook today.

The Catering

It had long been my desire to start catering privately for people in their own homes so two years ago I set up my own catering company.

Based primarily in London and Oxfordshire I provide fine food for canapé & bowl food receptions, large party buffets, gourmet barbecues, weddings, private dinner parties

wine & food tasting events

Each event uses seasonal and ethically sourced ingredients. I work closely with customers when devising menus to make sure I offer a unique and bespoke service, as well as organising all waiting staff and equipment hire.

Working in collaboration with Jack Chaddock, of MARC Fine Wines I am also able to offer a wine matching service.

For more information about the catering including menu options, canape lists, testimonials, and online inquiry forms please visit my website www.rosekentishkitchen.com. Alternatively please email me at rosekentish@gmail.com.