Herbst Linsen Suppe
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HERBST LINSEN SUPPE (German Fall Lentil Soup)
J. Deer
Recipe makes 12 Quarts of Soup Stock: 12 Qts Water * Meaty Ham Bones + extra ham Garlic Powder Onion Powder Dried Thyme Bay Leaves Crushed Red Pepper Grated Nutmeg (Fresh if possible) Chopped or Dry Parsley *or Stock from a boiled smoked shoulder. Add extra meat Bring pot to a boil and simmer for one hour. Remove bones and bay leaf from stock. When bones are cool, remove and dice meat. Reserve. 1 Butternut Squash; Peeled and diced 6 med carrots 6 celery sticks 2 Large Onions Chop vegetables, add to stock with diced meat, bring to a boil again, simmer until vegetables are tender. Remove all from stock, and reserve. 1 pound bag of lentils. Instant Mashed Potatoes Wash and pick through lentils. Add to stock. Bring to a boil and then slow simmer until lentils are tender. Fold in reserved vegetables and meat. Thicken to desired consistency with instant mashed potatoes. NOTE: * Stock from a boiled smoked shoulder can be substituted. Boil shoulder in 12 qts of water. Remove shoulder, de-bone, put bones and skin back in stock. Simmer for ½ hr. Add cubed pieces of shoulder meat with the vegetables.
J. Deer
Recipe makes 12 Quarts of Soup Stock: 12 Qts Water * Meaty Ham Bones + extra ham Garlic Powder Onion Powder Dried Thyme Bay Leaves Crushed Red Pepper Grated Nutmeg (Fresh if possible) Chopped or Dry Parsley *or Stock from a boiled smoked shoulder. Add extra meat Bring pot to a boil and simmer for one hour. Remove bones and bay leaf from stock. When bones are cool, remove and dice meat. Reserve. 1 Butternut Squash; Peeled and diced 6 med carrots 6 celery sticks 2 Large Onions Chop vegetables, add to stock with diced meat, bring to a boil again, simmer until vegetables are tender. Remove all from stock, and reserve. 1 pound bag of lentils. Instant Mashed Potatoes Wash and pick through lentils. Add to stock. Bring to a boil and then slow simmer until lentils are tender. Fold in reserved vegetables and meat. Thicken to desired consistency with instant mashed potatoes. NOTE: * Stock from a boiled smoked shoulder can be substituted. Boil shoulder in 12 qts of water. Remove shoulder, de-bone, put bones and skin back in stock. Simmer for ½ hr. Add cubed pieces of shoulder meat with the vegetables.
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