Autumn cream soup

1. 

lentil 3.5 oz (100 g) • water 1.05 quart (1000 ml) • salt 0.5 tsp

Wash the lentils and cook for 10 minutes in salted water.

2. 

carrots 3.5 oz (100 g) • parsley 3.5 oz (100 g) • potatoes 5.25 oz (150 g) • hokaido pumpkin 8.75 oz (250 g)

Clean and wash the vegetables, potatoes and pumpkin. Grate the vegetables and pumpkin coarsely, cut the potatoes into small cubes.

3. 

salt 0.5 tsp • ground black pepper 0.5 tsp

Add vegetables to the lentils, add salt and pepper. Stir, cover and cook for 20 minutes.

4. 

sweet cream for cooking 1.1 cup (250 ml) • whole milk 3.5% 1.1 cup (250 ml)

Stir in the cream and milk. Overcook.

5. 

sugar granulated 1 tsp • lemon-juice

Sweeten and make sour with lemon juice to taste.