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Milk Lentil Soup

    

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.

Cook

No. of servings

6

Ready in

30 min.

Difficulty

low

 

 

all-purpose flour / plain flour1.75oz50grams
ground caraway0.5tsp½teaspoon
lentils sterilized1.1lb500grams
potatoes8.75oz250grams
salt1tsp1teaspoon
sour cream (fat 14-18%)7oz200grams
unsalted butter1oz30grams
water3.2cup750milliliters
whole milk 3.5%3.4cup800milliliters

1. 

potatoes 8.75 oz (250 g)  water 3.2 cup (750 ml)  salt 1 tsp  ground caraway 0.5 tsp

Cut peeled, washed potatoes into the small cubes and let it cook in a water. Add salt and caraway.

2. 

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.

3. 

whole milk 3.5% 3.4 cup (800 ml)  sour cream (fat 14-18%) 7 oz (200 g)  all-purpose flour / plain flour 1.75 oz (50 g)

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.

4. 

unsalted butter 1 oz (30 g)

Finally add butter and mix until melted.

5. 

Serve soup decorated with fresh parsley leaves. It is tasty also with bread and butter.

Bon appetit!

 

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