Creamy Carrot and Millet Soup with Grilled Cheese Croutons

Millet cooks very quickly and has a real mild sweet taste.

Prep. 15 min.

Cook. 45 min

2 Tbsp. Butter

1 medium Onion, chopped

1 Lb. Carrots, peeled and chopped (about 3 Cups)

1/2 Cup Millet

2 1/2 Cups reduced-sodium Chicken or Vegetable Stock or Broth

1/3 Tsp. Salt

1 1/4 Cups Milk

1/2 Cup Creme Fraiche or Sour Cream

1 Recipe Grilled Cheese Croutons, below (optional)

3 Green Onions, sliced

2 Tbsp. chopped fresh Dillweed

Paprika and coarse Salt (optional)

1. In a 3 to 4 quart pot melt butter over medium heat. Add onion; cook for 10 minutes until tender. Add the carrots, millet, stock, and salt. Bring to boiling over high heat. Reduce heat to low. Cook, covered for 35 minutes until millet and carrots are very tender. Let cool  slightly.

2. Transfer carrot and millet mixture to a food processor. Cover and process until completely smooth, scraping down sides as necessary. Add milk and creme fraiche. Cover and process until smooth.

3. Return carrot and millet mixture to the pot; cook and stir over low heat until heated through. For a thinner texture, stir in additional milk. To serve, top with Grilled Cheese Croutions, if desired. Sprinkle with green onion and dillweed, as well as paprika and coarse salt if desired.

Makes 4 servings.

Grilled Cheese Croutions: Cut6 Oz. French Baguette into 1/4 inch thick slices. Brush one side of each with olive oil. Sandwich 2 Oz. shredded Gruyere or Swiss cheese between 2 baguette slices, oiled side out. Repeat with remaining slices. In a large nonstick skillet toast sandwiches over medium heat about 2 to 3 minutes per side or until golden. Cool slightly; cut into pieces.

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