Classic milk lentil soup with potatoes. Soup is favoured by adults who can flavour it with vinegar, but also by children. During cooking of soup for the smallest, cook it without salt.
recipe,photo-recipe,potatoes,lentils sterilized,whole milk 3.5%,sour cream (fat 14-18%),Legume soups,Children recipes,Seasonal recipes
No. of servings
|all-purpose flour / plain flour||1.75||oz||50||grams|
|sour cream (fat 14-18%)||7||oz||200||grams|
|whole milk 3.5%||3.4||cup||800||milliliters|
Cut peeled, washed potatoes into the small cubes and let it cook in a water. Add salt and caraway.
lentils sterilized 1.1 lb (500 g)
Add sterilised lentils without brine into the cooked potatoes. If you cook soup from dried lentils, so first cook lentil separately in a pot until soft.
Stir sour cream and flour in milk. Remove the pot from the flame and stir in the thickening paste. Then put back the pot on flame and shortly cook the soup.
unsalted butter 1 oz (30 g)
Finally add butter and mix until melted.
Serve soup decorated with fresh parsley leaves. It is tasty also with bread and butter.