Creamy Lentil Soup with Serrano Ham

• MAKE-AHEAD

Ingredients

1. 1 tablespoon unsalted butter, plus 1 tablespoon melted butter
2. 1 tablespoon extra-virgin olive oil
3. 5 ounces Serrano ham or lean bacon, cut into 1/2-inch dice
4. 1 large onion, finely chopped
5. 1 medium leek, white and tender green parts only, finely chopped
6. 1 large carrot, finely chopped
7. 2 quarts plus 1/2 cup chicken stock or low-sodium broth
8. 2 cups brown lentils (3/4 pound), rinsed and picked over
9. 2 cups firm-textured white bread, cut into 1/2-inch dice
10. 1/2 cup heavy cream
11. Salt and freshly ground pepper

1. Preheat the oven to 350°. In a large saucepan, melt the 1 tablespoon of butter in the olive oil. Add the Serrano ham, onion, leek and carrot and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the stock and lentils and bring to a boil over moderately high heat. Simmer the soup over low heat, stirring occasionally, until the lentils are tender, about 45 minutes.
2. Meanwhile, on a baking sheet, toss the diced bread with the melted butter and bake for 8 minutes, or until browned.
3. Puree the soup in a blender in batches; transfer the puree to a clean saucepan. Add the cream, bring to a simmer and season with salt and pepper. Serve the soup in bowls, garnished with the croutons.