White Lentil Soup

• 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