Corn and cheese soup

Ingredients for 3 servings:

• 80 g millet
• 160 g water
• 750 ml milk
• 1 pinch of salt
• 1 pinch(s) of sugar
• 220 g corn, coarsely ground
• ½ tsp paprika granules, with ground
• 100 g grated cheese (Gouda).
• 1 tsp salt
• Cranberries, ad jar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, egg-free, vegetarian

Rinse the millet with hot water to remove any bitterness. Add it to 160g of boiling water, bring to a boil, reduce heat, and cover. After about 6-12 minutes, depending on the type of millet (the water should be almost invisible in the millet), turn off the heat and let it swell on the hot plate for about 10-12 minutes. Rinse the saucepan, pour in the milk, add a pinch of sugar and salt, grind in the corn with the paprika, and bring to a boil for 2 minutes, stirring. Remove the pan from the heat, add the cooked millet and grated Gouda cheese, stir, and season with 1 teaspoon of salt. The soup will thicken very quickly; add more hot milk if necessary. Serve hot with cranberries in the center. My own recipe.