Taking Stock

Much the way we’re drawn to the ocean, something about soup appeals to our very core. Savory bisques and chunky chowders are among the great pleasures of cold-weather dining. To help satisfy that autumnal hunger, four metro Detroit chefs share their favorite recipes for supper in a bowl. Just add bread

(page 4 of 4)

Lentil  Soup

Photograph by Joe Vaughn

Lentil Soup

1/4 pound smoked bacon
1 onion
4 stalks celery
1 large carrot
1 ham bone
6 cups chicken stock
2 cups French green lentils
Prosciutto for garnish

Cut 1/2 of the bacon into strips, the other half diced. Dice 1/2 onion, 1 stalk of celery, and 1 carrot, and reserve for later.

In a large pot, render the bacon. Add celery and carrot, leaving them in large pieces Add ham bone. Sauteé on medium heat until vegetables are softened. Add the stock and lentils. Cook at medium heat until lentils are soft. Remove ham bone, bacon strips, and large vegetables. Season with salt and pepper.

In a separate pan, cook the diced bacon. Drain extra bacon fat. Add diced vegetables. Cook until the vegetables are softened. Combine with the lentils and broth. Garnish with prosciutto.

Jeff Rose
The Roast,
inside the Book Cadillac in Detroit

Like what you've read? Subscribe to Hour Detroit »