Cream soup with lily root

Slice the onion thinly along the grain and cut the leeks into 1mm-wide rings. Wash the lily bulbs thoroughly and separate them into bite-sized pieces with your hands

Heat 15g of butter in a pan, add the chopped onion, leeks, and a pinch of salt, and fry. Stir-fry slowly over low heat to prevent burning. (Once the moisture in the vegetables has evaporated and they are completely dry, add about 1 tablespoon of water and continue frying.)

Once the onions have softened, add 200g of the 265g lily root and continue to stir-fry

Add [A] to [3] and simmer for about 15 minutes to soften the lily bulbs

Remove [4] from the heat and strain

Return the strained mixture (5) to the pot, add the cream and milk, bring to a boil, and season with salt (not included in the recipe)

Boil the remaining 65g of lily bulbs in salted water for about 2 minutes, then drain in a colander

Cut the French bread into slices about 3mm thick, spread a little olive oil, butter, garlic, salt, and cheese on top, and bake lightly in the oven. Once crisp, sprinkle with Italian parsley

Add 10g of butter to [6] to add flavor, and simmer over low heat for a few minutes

Serve the cream soup in a bowl and garnish with boiled lily root. Sprinkle with Italian parsley and drizzle with olive oil. Serve with sliced ​​toast to complete