Milk cream soup

Cut the leeks into rings, slice the onions thinly across the grain, and peel the potatoes and cut them into thin half-moon slices

Put butter in a pot, add chopped leeks, onions and salt and sauté slowly for about 10 minutes

In the meantime, prepare the milt. Wash the milt and drain. Boil water in a separate pot and add the cut lemon and salt. Add the milt and boil for about 30 seconds, then drain

Once [2] is softened, add the potatoes and fry lightly for about 5 minutes. Then add enough bouillon soup to cover the potatoes and boil until the potatoes are soft (about 30 minutes)

After 30 minutes, add the parboiled milt (you can save a few for finishing) and white wine, mix lightly, remove from heat and let cool. Once cooled, put into a blender and add the milk

Blend for about a minute, then strain through a fine sieve

Once everything has been strained, add the cream, milk (adjust the amount depending on the consistency of the soup), and lemon juice, and season with salt

Place the soup on a plate, add a few pieces of shirako (milt) seasoned with salt and pepper (not included in the recipe) for finishing, and garnish with green onions to complete