John Myers
Contents
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Ingredients
- 50 g Millet
- 500 ml Water
- 1 Onion
- Oil for frying - missing in the photo
- 2 tbsp Granulated vegetable broth *
- 1 pinch Black pepper from the mill
- 2 tbsp Pumpkin chutney*
- 50 ml Cream 10% fat
- 5 Roasted chestnuts, the rest of the visit to the Christmas market
Instructions
- Peel the onion and cut into cubes.
- Heat the oil in a saucepan, sauté the onion and then add the millet. Roast for two minutes.
- Pour in the water and cook the millet until soft. It may be that more water has to be poured in, because the millet is extremely thirsty.
- Now season with pepper and vegetable stock and stir the chutney. Refine with the cream.
- Peel and dice the roasted chestnuts and garnish the soup with them.
- * Links to stock: Pumpkin chutney "Francesca" and spice mixes: granulated vegetable broth
Nutrition
Serving: 100gCalories: 42kcalCarbohydrates: 6.4gProtein: 1.2gFat: 1.2g
