Lentil Soup
with Frankfurter
Linsensuppe mit Frankfurter

modified by Neal Heupel from the Rhinelander Restaurant

1 ham hock
4 quarts water
¼ cup clarified butter or oil
1 medium onion (chopped)
2 cups chopped celery heart, with green tops
½ cup chopped carrots
1 pound bag dry lentils sorted and cleaned
4 chicken bouillon cubes
salt and pepper to taste
a little dried thyme to taste (optional if you like it)
1 bay leaves
a dash of nutmeg
2 large yellow or red potatoes, diced (I do mine unpealed)
4 tablespoons of flour mixed with 2 cups of water (optional)

1. In a large pot over medium high heat, cook the ham hock in about 4 quarts of water until the meat falls from the bone. Remove bone, fat and grizzle and disgard it. Let the soup cool or sit over night to skim off the fat (optional, but I am fat conscience to a fault).

2. In a separate pan put the butter/oil in a pan and add the onions, carrots and celery. Sauté until the onion is sweated clear in appearance, but not browned.

3. Return the broth and meat and then add the lentil beans, add salt and pepper to taste, cook until the lentils are soft.

4. Add the seasonings, and spices, and then the potatoes. When the potatoes are cooked, either serve, or you can thicken the soup with the flour and water mixture if you like a thicker soup, but this is optional and not part of the original recipe.