Summary

Ingredients

• 150 ml water, (or 250 ) and
• 100 ml cream, OR:
• 250 ml milk
• 1 pinch (s) sea salt
• 1 tablespoon millet, 20g,
• 1 teaspoon honey
• 1 pinch (s) cinnamon
• some vanilla, or tonka bean
• 100 g berries, preserved fruit, apple
• 1 tablespoon cream, if only prepared with water

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Instructions

1. Bring the water-cream mixture with salt to the boil. Scatter millet and let it swell over low heat, add honey and cinnamon. Finally, add the berries or fruit to the soup, just heat them up briefly. The addition of a little scraped-out vanilla pod or a good pinch of tonka bean is also delicious. If the millet absorbs a lot of liquid, add a little water if necessary, otherwise there is a sweet millet porridge instead of soup. Tastes delicious too. Millet porridge is obtained if you swell 40-50 g millet with this amount of liquid instead of 20 g millet. Also delicious to take with you to the office - in a thermos flask. If the millet has been cooked with 250 ml of water, 1 tablespoon of cream (made from milk or milk substitute) can be added at the end of the swelling time. That makes the soup softer - and richer.