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