By Lynne Bartling, Fenestra Winery Tasting Room Staff
Serves 6-8
Ingredients:
1
pound or more of smoked ham hocks, ham shanks, smoked turkey
necks or a
combination
2 tablespoons
(T) olive oil
Brown meats in olive oil on medium heat in a large
soup pot, about 15 minutes.
2
cups chopped celery
2 cups
chopped carrots
1
large yellow or white onion (softball size), chopped
2-3
chopped red potatoes (don’t need to peel – about the size of
oranges) or russet potatoes (peel the russets if using them)
2 bay
leaves
1
16 ounce dried lentils
2
1 quart boxes of chicken broth or stock
1
quart of water
1
T salt
1
T black pepper
1
T dried thyme
1
T dried oregano
1-1/2 cups
Fenestra Verdelho wine.
Directions:
1. Add celery, carrots, onion and
potatoes. Sauté the vegetables for
about 5 minutes with the meat and the oil. Turn off heat.
Add the lentils and all liquids (stock, water) but NOT the wine.
Add the bay leaves, salt, pepper and
dried spices.
2. Soak this mixture 1 hour off
of the heat, covered.
3. Still covered, bring the soup to a boil, then turn down to
low. Simmer for an hour.
4. Remove meats to a bowl. Cut up into little pieces when cool.
5. Uncover. Add
wine, simmer 45 minutes on low, stirring about every 15 minutes. Add meat to soup and more water or
stock if soup mixture is too thick.
Serve in bowls with crusty French bread, or homemade
Bisquick dumplings (I top dumplings with poppy seeds and steam on top of soup
for 20 minutes).
Have a glass of Fenestra's
Verdelho and enjoy!.
