Cream soup with lily root

Slice the onions thinly along the fibers, and slice the poirot onions into rounds about 1mm wide. Wash the lily roots thoroughly and divide them into sizes that are easy to eat by hand.

Add 15g of butter in a hot pot, cut onions, poirot, and a little salt and stir-fry. Slowly stir over low heat to prevent it from burning. (If the vegetables are no longer in water and become dry, add about 1 tablespoon of water and stir-fry.)

Once the onions are soft, add 200g of the 265g of the lily root and stir-fry more.

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

Remove [4] from the heat and strain it.

Return the sieve [5] back to the pot, add fresh cream and milk, and heat it, and season with salt (not included).

Boil the remaining 65g of lily root in salted water for about 2 minutes, then pour it in a colander to drain the water.

Cut French bread to about 3mm thick, apply just a small amount of olive oil, butter, garlic, salt and cheese, and lightly unglaze in the oven. If it's crispy, sprinkle it with Italian parsley.

Add 10g of the finished butter to [6] to add a aroma, then simmer over low heat for a few minutes.

Place cream soup in a bowl and garnish with boiled lily roots. Sprinkle some Italian parsley and pour in some olive oil. Serve with cut toast and it's finished.