Millet soup
Instructions
Prepare the vegetable broth in a pot about a liter and a half of cold water with the onion, carrot and a stick of celery, chopped rather coarsely.
When it starts to boil pour with rain, flour mix, add salt and pepper and simmer for about an hour over medium heat.
Pass the soup into a tureen and dress before serving with two tablespoons of olive oil extra virgin raw and sprinkle with a sprig of parsley.
Ingredients and dosing for 4 persons
- 100 g of toasted millet flour
- 1 carrot
- 1 onion
- 1 costa of celery
- 2 tablespoons of olive oil extra virgin
- 1 sprig of parsley
- Salt
- Pepper