White Lentil Soup

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

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

Method

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