Milk cream soup

Slice the poirots into slices and slice the onions into thin slices at right angles to the fibers. Peel the potatoes and cut into thin, half-moon cut.

Put the butter in a pot, add the sliced ​​poirots, onions and salt, and stir-fry slowly for about 10 minutes.

Meanwhile, the milt is prepared. Wash and drain the milt. Boil water in a separate pot and add cut lemon and salt. Put the milt and boil for about 30 seconds to drain the water.

Once [2] is all slurping, add the potatoes and lightly fry for about 5 minutes. After that, add the bouillon soup to the point of making potatoes simmer and cook until the potatoes are soft. (Approximately 30 minutes)

After 30 minutes, add the boiled milt (you can save a few for finishing touches) and white wine, mix lightly, and remove from the heat and heat it down. Once the heat is gone, place in a blender and add milk to it.

After placing it in a blender for about a minute, set it in a fine colander.

Once everything has been put in, add fresh cream, milk (the amount is adjusted depending on the hardness of the soup), lemon juice, and season with salt.

Place the soup on a plate, add a few finishing milts with salt and pepper (not included) and garnish with clams to complete.