White Lentil Soup

Preparation info
    • Difficulty


Appears in
The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • ½ lb. (240 g.) lentils (soaked overnight)
  • 1 ham bone or


Put the lentils, ham bone or bacon, flavourings, vegetables and water to cook until tender (2–2½ hours). Remove the ham bone or bacon and rub the remainder through a sieve without draining. Make a roux with the butter and flour. Stir in the milk and then add purée of lentils and bring to the boil. Cool slightly, add the cream and sugar, reh