John Myers
Ingredients for 2 servings:
- 4 m.-sized potatoes
- 1 head of broccoli
- 50 g butter
- 100 ml white wine, sweet
- 200 ml sweet cream
- 150 g natural yogurt
- 4 tbsp agave syrup
- 1 pinch of salt
- 1 pinch(s) of pepper
- 50 g millet
- 150 ml water
- 75 ml wheat flour
- 2 eggs
- 1 m.-sized onion(s)
- ¾ liter vegetable broth
- 150 g crème fraîche
- 1 pinch(s) nutmeg
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Potatoes and broccoli with millet dumplings cooked in white wine
Peel and finely chop the onion. Wash and trim the broccoli, remove the stalks, and separate the florets. Peel the potatoes and cut into small cubes. For the millet dumplings, bring 150 ml of water to a boil and add the millet. Reduce the heat and simmer for 20 minutes. Then drain and let cool. Stir in the eggs, flour, and crème fraîche and season with salt, pepper, and nutmeg. Using 2 teaspoons, scoop out small dumplings and cook in gently simmering, salted water for 5 minutes. Then remove and set aside. Heat the butter in a large saucepan and sauté the onion until translucent. Pour in the vegetable stock and bring to a boil. Add the broccoli and potatoes and cook over low heat for 15 minutes. Add the white wine, cream, yogurt, and agave syrup; blend everything until smooth and season with salt, pepper, and nutmeg. Add the millet dumplings to the soup and heat for 5 minutes. The soup is now ready to serve.
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