Description
Preparing this soup, I realized that wheat and chowder just made for each other (who would have thought!). A very interesting combination turned out! Rich, flavorful, hearty, but not greasy. Very attractive soup. Recommend! Made as an experiment for just two portions, what are sincerely regretted after the husband said, "what supplements are there?!"
Ingredients
-
Millet
1 pack
-
Butter
1 Tbsp
-
Red sweet pepper
0.5 piece
-
Flour
1 Tbsp
-
Seasoning
0.5 tsp
-
Milk
2 cup
-
Corn
150 g
-
Shrimp
150 g
-
Salt
Cooking
Boil the millet.
And now, slowly, begin the soup. Clean the shrimp.
Garlic and pepper cut into small cubes.
In a saucepan with a thick bottom, melt the butter and on low heat fry the garlic for 1 minute.
Add the pepper and continue to cook for another 4 minutes.
Add the seasoning, fry 1 minute.
Now the flour and, stirring, continue roasting for another 1 minute.
Gradually add milk, stirring to avoid lumps. Cook for 2-3 minutes until the milk thickens.
Add to the pot of corn and cook for 2 minutes.
And then the shrimp. As the shrimp cooked, then cook on is not necessary. Season with salt and pepper to taste.
Millet pour from a bag into the soup, mix well. If desired, adjust thickness of soup with boiling water or hot milk.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.