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Millet Soup

This recipe was adapted from The Silver Spoon cookbook (Phaidon Press, 2005). Note that it is impossible to find toasted millet flour, which this recipe originally called for. You choices are to buy whole millet, toast it, and then grind the millet into flour, or purchase millet flour, and toast the flour in a dry pan over medium heat for a few minutes. The idea is to instill a bit of that toasted aroma and flavor into the dish.

Other than that, this recipes was super easy, and came out super. It tastes and looks a lot like potatoe soup, but is probably more nutritious, as millet is so nutritious.

1 onion - chopped
1 carrot - chopped
1 stalk celery - chopped
1 scant cup of millet flour
2 tablespoons olive oil
1 fresh sprig of parsley - chopped
sea salt and freshly ground pepper to taste

1. Place flour in a dry frying pan over medium heat. Toast flour for 3-4 minutes, stirring constantly, or until the millet flour takes on a "toasty" aroma.

2. Pour 6-1/2 cups of water in a pan. Add onion, carrot and celery, and bring to a boil. Add toasted millet flour and season as needed with salt and pepper. Cook over medium to low heat for an hour.

3. Serve with a drizzle of olive oil and a sprinkle of chopped parsley.