Black and Red Lentil Soup

Recipe for a hearty black and red lentil soup with delicious crunchy Serrano Ham

Refined with two types of lentils and crisp Serrano ham chips, this soup is the highlight of the soup menu. You can serve it either as a classic dish or in glasses at buffets. The crisp Serrano ham chips add flavour and complement with their deliciously crunchy bite.

Time: 60 minutes

For 10 people

INGREDIENTS
(10 portions)

80 g Oldenburger Gouda 48% fat i.d.m.

50 g Oldenburger Butter, unsalted

1 kg Oldenburger Chef’s Cooking Cream, 20% fat

150 g onions, diced

200 g tomato paste

1.2 l vegetable stock

250 g red lentils

sea salt

freshly ground white pepper

cayenne pepper

200 g Beluga lentils

200 g Serrano ham, in strips

1 tbsp. vegetable oil

2 slices of toast

2 fresh leeks, sliced into rings

fresh coriander

INSTRUCTIONS

This lentil soup is a hearty highlight of the soup menu. Cooking cream, Gouda cheese and butter make for a satisfyingly rich and smooth taste and Serrano ham adds a crispy touch

Preparation
Peel and dice onions. Chop off bottom and top from leek, cut lengthwise and wash. Slice leek finely. Wash coriander and pat dry. Wash lentils. Grate Oldenburger Gouda coarsely.

The Soup
Sweat the onions in the Oldenburger butter until glazed. Add tomato paste and sauté briefly. Add 800 ml Oldenburger Chef’s Cooking Cream and vegetable stock and bring to a boil. Add red lentils and cook for 25 minutes. Purée the soup until smooth and season to taste. Cook Beluga lentils separately for 30 minutes.

The Serrano Ham
Tear Serrano ham into small bites and briefly fry in oil until crispy. Leave to cool on a lattice.

The Bread
Toast the bread from both sides. Scatter grated Oldenburger Gouda onto slices and grill until crunchy. Then slice into strips.

The Final Touch
Refine the lentil soup with strips of leek, beluga lentils and the remainder of the cooking cream. Garnish with coriander and ham chips, and serve together with the toast strips.

TIPS FROM CHEF TO CHEF

01. Genuine cheese is a tasty and wholesome ingredient in any soup and can always be added. Gratinated, it refines fresh bread and adds a delicious roasted flavour. Cheese is a good source of protein and can be used in vegetarian dishes.

02.  Cooking cream makes for a richer, smoother soup. It mellows the taste and is also a good flavour carrier.