Spring onion soup

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring 1/2 litre of stock and millet to the boil and allow to swell for 30 minutes. Stir in semolina and let it cool down. Grate cheese finely. Stir 2 tablespoons of cheese, egg and cream into the millet mixture and season to taste with salt, pepper and curry.

2. 2

   With 2 teaspoons, cut out small dumplings and let them simmer in boiling salted water for 10 minutes. Clean and wash spring onions and cut them into rings. Heat the fat in a pot. Sauté the spring onions briefly and add the remaining stock.

3. 3

   Cook for 5 minutes. Season to taste with salt and pepper. Drain the dumplings and add to the soup. Sprinkle baguette slices with the rest of the cheese and gratinate them briefly under the hot grill of the oven.

4. 4

   Serve with the soup.