The New Year calls for gluten-free comfort food. So, what could be better than piping hot multigrain soups?
Toasted Millet Chicken Soup (Non Veg)
Mushroom Millet Chicken Soup (Non Veg)
Ingredients
- Chicken leg boneless 800 gm
- Foxtail millet (boiled) 150 gm
- Onion (small dices) 200 gm
- Button mushroom (diced) 200 gm
- Garlic (chopped) 20 gm
- Basil (fresh) 300 gm
- Salt 200 gm
- Pepper 15 gm
- Oil 10 ml
- White sauce 300 gm
- Cream 300 gm
Method
- Wash and clean button mushrooms, cut them into small dices.
- Heat oil in a soup pot, add onion and garlic. Saute on a low flame. Boil foxtail millet and add to the soup pot. Add diced mushrooms, saute. Add stock and simmer.
- Cut chicken leg (boneless) into small dices; blanch quickly in salted boiling water. Strain and add to the soup.
- Heat white sauce and cream together to get the right consistency. Mix in the soup. Check consistency and seasoning.
- Finish soup with fresh basil and pack in round soup tub.
— Recipes courtesy: Chef Tilak Sundar Vel
Toasted Millet Chicken Soup (Non Veg)
Ingredients
- Chicken leg boneless 800 gm
- Barnyard millet 150 gm
- Onion (small dices) 200 gm
- Tomato (small dices) 200g m
- Garlic (chopped) 20 gm
- Bell peppers (small dices) 300 gm
- Sweet corn 200 gm
- Salt 15 gm
- Pepper 10 gm
- Oil-20 ml
- Stock/water 1500 ml
- Tomato sauce 400 ml
- Coriander (chopped) 10 gm
Method
- Wash the vegetables well, cut into small dices.
- Heat oil in a soup pot, add onion and garlic. Saute on a low heat. Toast barnyard millet in a pan and add to soup pot. Add diced bell peppers, sweet corn, salt, pepper. Saute for a while. Add stock and let it simmer till barnyard is cooked
- Cut chicken leg boneless in small dices, blanch in salted boiling water. Strain and add to the soup.
- Add tomato sauce and diced tomatoes towards the end. Check seasoning and consistency.
- Check seasoning and finish with chopped coriander. Pack in round soup tub.
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