Milk cream soup

Thinly slice all of A and put A and B in a pot

Simmer (1) slowly over medium heat for 15 to 20 minutes, skimming off any scum along the way

Put C and butter in a saucepan and heat slowly over low heat until softened

Cut the milt into 50g pieces and add to [3]. After adding the milt, turn the heat to high, add the white wine, and add 180cc of the strained [2]. Once boiling, reduce the heat to medium and skim off the scum

Remove the stems from the shiitake mushrooms and cut into 2cm cubes. Remove the stems from the cherry tomatoes and cut them in half

Add the shiitake mushrooms and cherry tomatoes to [4], simmer over low heat, and finally add two pinches of salt

Add the cream to [5] and bring to a boil. Sprinkle with a little pepper, add the chives, parsley, and lemon juice, and serve