Bistro des Z'Artes

Serves 10 persons

Ingredients

2 Onions

40ml Olive oil (or a  good spoon of lard left over from roasting the turkey yesterday)

2 Carrots (can be left over from yesterday)

2 Parsnips (also can be left over)

1 Bay leaf

1 Potato (can be leftover)

1 cup Split peas (you decide the type)

1 left over ham bone (cooked)

salt and pepper to taste

Water (to cover all the ingredients)

Method

1. Fry off the onions in the lard or olive oil until golden.
2. Add the finely chopped carrot & parsnip, sweat well.
3. Add the bay leaf and diced potato and cook 2 minutes turning all the time with a spoon.
4. Add the ham bone, broken up with a hammer if necessary (be careful that no bone chips get into the soup).
5. Cover well with the water and simmmer for 2 hours.
6. Remove the bone & strip it of any meat that is then added to the soup.
7. Add the lentils & more water if required and cook  until they are very soft.
8. Blend the soup with a soup gun & add more water if needed. Correct the seasoning and serve piping hot.

Note

Try a turkey, ham & cranberry toasted sandwich beside this. It does´nt get much better.