Linzen Soup

~ JP ~

When I was young, our family lived in Brussels. As one of five kids, we always did things in groups. One time however, mom and dad brought me along on a trip to Germany. It was just me (it must have been my birthday) and dad had business there. Somewhere along the way, we stopped at a wayside tavern for lunch. I couldn’t read the German menu and dad’s translations did not sound appetizing. I was at a loss until I saw a diner at another table served a deep bowl of something with sausage sticking out of the top. German sausage is wonderful stuff. I didn’t know (or care) what else was in the bowl – I wanted it. And as good as the sausage was, the soup was surprisingly good – and hearty.

Here’s our approximation of the recipe. We used one of Gene’s garlic double-smoked links – great stuff.

Linzen Soup (Lentil Soup)

In large soup pot saute`:

1/2 Pound Diced Raw Bacon

1 Pound Sliced Smoky Sausage – the stronger the better!

1 Large Diced Onion

4 Medium sized Diced Carrots

4 Diced Celery Stalks

3-4 Cloves Minced Garlic

Once fat has been rendered and onions are translucent add:

2 Cups Dry Lentils

8 Cups Beef, Chicken or Vegetable Broth

14-28 ounces Diced Canned Tomatoes

Let simmer on medium-low until lentils are al dente (40-60min) then add:

4-6 Medium Diced Potatoes

2 tsp Thyme

Let simmer until potatoes are soft.   With a potato masher, mash up the ingredients so that 3/4 of the potatoes are mashed.

Then add:

1 Tbsp Aged Red Balsamic Vinegar

Salt & Pepper to taste

Serve or refrigerate over-night and re-heat for optimal melding of flavors.  Optional to top each bowl with a dollop of Sour Cream