|
Ingredients
|
For 4
|
For 100
|
|
Lentil
|
115gms
|
2.8kg
|
|
Carrots
|
55gms
|
1.35kg
|
|
Turnip
|
30gms
|
680gms
|
|
Onions
|
30gms
|
680gms
|
|
Celery
|
15gms
|
340gms
|
|
Stock
|
1 litre
|
22litre
|
|
Milk
|
150ml
|
3.75litre
|
|
Butter
|
30gms
|
680gms
|
|
Refined flour
|
30gms
|
680gms
|
|
Pepper
|
a pinch
|
15 – 20gms
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Croutons:
|
|
|
|
Bread
|
30gms
|
680gms
|
|
Fat to fry
|
15gms
|
250gms
|
Wash lentils and put into pan with stock. Add sliced onions
and celery and shredded carrots and turnip. Add seasoning and boil gently until
lentils and vegetables are tender (1 to 1½ hours). Rub through a sieve. Melt
fat; add flour. Blend well. Add milk gradually to form a smooth sauce. Add
soup. Mix well. Bring to boiling point stirring all the time. Boil for about 3
minutes. Serve hot with fried croutons.
