Home
recipe-guide
Soup recipes

Sweetcorn soup

Soup recipes

Sweetcorn soup

20 minutes

Quick pea soup with wasabi peas and bacon toasts

Bacon recipes

Quick pea soup with wasabi peas and bacon toasts

25 minutes

Broccoli soup with olive oil rye flatbreads

Broccoli recipes

Broccoli soup with olive oil rye flatbreads

25 minutes

Spiced parsnip soup

Root vegetable

Spiced parsnip soup

40 minutes

Herbed tomato-vegetable soup with spaghetti and meatballs

Meatballs recipes

Herbed tomato-vegetable soup with spaghetti and meatballs

1 hour

Lentil and bean soup

Soup recipes

Lentil and bean soup

15 to 20 minutes

Snert (Dutch pea soup)

Soup recipes

Snert (Dutch pea soup)

3 hours

Swakopmund seafood soup

Seafood recipes

Swakopmund seafood soup

15-20 minutes.

French onion soup with Parmesan croutons

Aliums

French onion soup with Parmesan croutons

1 hour

Mushroom soup with chilli-fried pumpkin seeds

Chilli recipes

Mushroom soup with chilli-fried pumpkin seeds

Jerusalem Artichoke soup with roasted hazelnuts

Soup recipes

Jerusalem Artichoke soup with roasted hazelnuts

20 minutes

Chicken and lentil broth

Chicken recipes

Chicken and lentil broth

35 minutes

Load more

Chicken and lentil broth

By Luke Dale-Roberts

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

2 onions, finely diced
4 cloves garlic, crushed
50 g Black Forest ham, diced
5 g tarragon (fresh or dried)
3 T butter
300 g lentils, soaked
¾ cup medium sherry
1.5 litres chicken stock
2 cups cream
Sea salt and freshly ground black pepper

Method

Gently fry the onion, garlic, ham and tarragon in the butter until the onions are golden.

Add the lentils and sherry and simmer for a few minutes before adding the chicken stock. Bring to a boil and simmer for 15 to 20 minutes.

Add the cream and simmer again for a further 5 minutes.

At this point, you can either transfer a quarter of the soup to a blender, blend and then return the mixture to the remaining soup to achieve a textured broth, or simply season to taste and serve as a rustic chunky soup.

TASTE’s take:
Serve this delicious autumn soup with a slice of pan-fried chicken breast, fresh herbs and crunchy croutons.