This winter soup by Love Potatoes is packed with a fantastic blend of ingredients which offer both tantalizing tastes and offers a fantastic consistency to the broth – ham hock, eggs and red lentils are the cornerstone of this. Once you’ve added onion and chicken stock to the equation, you’ve got a filling, delicious meal.
Potato, ham hock and lentil soup
POTATO AND HAM BROTH TOPPED WITH A POACHED EGG
- 300 g Maris Piper potatoes peeled, cubed
- 200 g shredded ham hock
- 1 onion peeled, sliced
- 100 g split red lentils
- 1.5 pt gluten-free chicken stock
- 200 g spring onions sliced
- 4 free-range eggs
- a little butter
- salt and freshly ground black pepper
Gently cook the onion in the butter and add a little seasoning.
Add the stock, potatoes and lentils and bring to the boil. Simmer for 15 minutes, check, then season to taste. Add more water if necessary.
Poach the eggs for 3 minutes. Add the greens to the hot soup, return to the boil, stir well, then remove from the heat. Stir in the ham hock.
Serve each soup with a poached egg on top and a good twist of black pepper.