The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Smoked ham hock, caramelised onion and lentil soup

You'll need

2 carrots 2 celery stalks 1 smoked ham hock (about 450gm) 1 leek, white part only, thinly sliced 2 fresh bay leaves 1 thyme sprig 200 gm small green lentils 150 gm butter, coarsely chopped 1½ tbsp olive oil 4 onions, thinly sliced 2 garlic cloves, finely chopped 50 ml verjuice ¼ cup (loosely packed) sage, coarsely torn 200 ml pouring cream To serve: crusty bread


  • 01
  • Coarsely chop half the carrot and half the celery, combine with hock, leek, bay leaves, thyme and 1.5 litres water in a large saucepan over medium heat and simmer until hock is tender (2½-3 hours). Remove hock, set aside to cool (30 minutes), then coarsely shred meat (discard skin and bones) and refrigerate until required. Strain 1.7 litres stock (discard solids; reserve remaining liquid for another use), refrigerate until chilled (4 hours) and skim fat (discard).
  • 02
  • Meanwhile, cook lentils in a saucepan of simmering water over medium heat until tender (15-25 minutes), drain and set aside.
  • 03
  • Heat butter and oil in a casserole over medium heat. Add onion and garlic and stir occasionally until golden (30-35 minutes). Finely chop remaining carrot and celery, add to pan and stir occasionally until tender (10-12 minutes). Deglaze with verjuice, add lentils, 1.5 litres stock, half the sage and three-quarters of the reserved ham and simmer to develop flavours (1 hour). Blend in a blender until smooth, stir in cream and season to taste. Heat remaining stock in a small saucepan over medium heat, add remaining ham and warm through (2-3 minutes). Scatter soup with warmed ham and remaining sage and serve hot with crusty bread.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.

“The Blue Swimmer’s smoky ham and lentil soup is one of my favourite winter dishes. Would you please print the recipe?”
Matthew Langer, Kiama, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.