millet soup
This afternoon for the first time I cooked millet soup and was pleasantly surprised by the great taste of the soup. Since millet is also very healthy, I want to pass my recipe to you. The figures are only approximate values.
So: Approx. Finely chop 10cm of leek (white part only), add 2 garlic cloves, peeled and halved, and fry in oil. Then add about 150g of golden millet and a vegetable stock cube and fry this briefly, then fill with about 1 liter of boiling water and simmer the millet soup for about 30 minutes. Finally, top up with skim milk to the desired consistency, bring to the boil again and finally salt the soup (Maggi?) And add finely chopped chives to the soup. We ate sandwiches.
In the evening, the rest of the soup in the refrigerator was so thickened that we ate it - reheated and sprinkled with fresh parsley - as a delicious side dish.
