Starters & Light meals
Chicken and lentil broth
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Wine/Spirit Pairing
Ken Forrester Chenin Blanc 2010
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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.
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