in Soup Recipes

Cucumber soup with leek and millet

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Ingredients for 2 servings:

  • 40 g millet
  • 500 ml vegetable stock
  • ½ cucumber(s)
  • 1 stalk(s) leek
  • nutmeg
  • 3 tbsp sweet cream, sweet
  • 2 tbsp chives, in rolls

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the millet with hot water, then place it in a saucepan and add the vegetable stock. Simmer everything over low heat for about 15 minutes. In the meantime, peel the cucumber, halve it, and remove the seeds. Trim and finely chop the leek. Add both to the millet and cook in a covered pan for another 10 minutes. Purée the soup with a hand blender if desired, season with a little freshly grated nutmeg, and finish with the cream. Finally, sprinkle the chives over the soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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