Freshmenu Blog

TOASTED MILLET CHICKEN SOUP

Freshmenu Blog
TOASTED MILLET CHICKEN SOUP

Everyone's talking about millet and it’s about time you joined the conversation! If you haven’t yet tried millet, then our soup is the perfect introduction! Toasted barnyard millet is sauteed with fresh veggies and cooked in a savory broth. Diced chicken is added to the mix and finished off with rich, creamy béchamel and torn basil.

Ingredients

Chicken leg boneless - 800gms

Foxtail millet (boiled) - 150gms

Onion (small dices) - 200gms

Button mushroom (diced) - 200gms

Garlic (chopped) - 20gms

Basil (fresh) - 300gms

Salt - 200gms

Pepper - 15gms

Oil - 10ml

Stock/water

White sauce - 300gms

Cream - 300gms

 

Method

 1. Wash and clean button mushrooms and keep it aside.

2. Heat oil in a pot, add onion and garlic. Saute on low heat for a few minutes and add boiled Foxtail millets to the pot.

 3. Add diced mushrooms, saute the mix. Add in the stock let it simmer.

3. Cut the chicken into small dices. Blanch it in salted, boiling water. Strain and add to the soup.

4. Heat white sauce and cream together until the right consistency is achieved. Add it to the soup mix. Check seasoning.

5. Garnish it with fresh basil leaves and serve. 

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