This is a rib-sticking "curl up in front of an open fire" soup. The texture is perfect because the flouriness of the potato thickens the soup nicely.
- 2 tbsp olive oil
- 2 onions, thinly sliced
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 1.5 litres chicken stock (6 cups)
- 600 gm floury potatoes, such as kennebec or coliban, coarsely chopped
- 250 gm smoked pork ribs or bacon bones
- 75 gm small green lentils (1/3 cup)
- 1 tsp thyme leaves
- To serve: extra-virgin olive oil and crusty bread
- 1Heat olive oil in a large saucepan over medium-high heat, add onion and stir occasionally until golden (4-5 minutes). Add carrot and celery and stir occasionally until softened slightly (3-4 minutes), add stock, potato, ribs, lentils and thyme, bring to the boil, then reduce heat and simmer until lentils are tender and potato begins to break down (45 minutes-1 hour). Season to taste and serve drizzled with extra-virgin olive oil and crusty bread.