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Creamy Carrot and Millet Soup with Grilled Cheese Croutons

Makes: 4 to 6 servings
Serving size: 3/4to 1 1/4 cups Yield: 5 cups
Prep 15 mins Cook 45 mins
Creamy Carrot and Millet Soup with Grilled Cheese Croutons
  • 2  tablespoons  butter
  • 1  medium  onion, chopped
  • 1  pound  carrots, peeled and chopped (about 3 cups)
  • 1/2  cup  millet
  • 2 1/2  cups  reduced-sodium chicken or vegetable stock or broth
  • 1/2  teaspoon  salt
  • 1 1/4  cups  milk
  • 1/2  cup  creme fraiche or sour cream
  • 1  recipe  Grilled cheese croutons (optional)
  • 3  green onions, sliced
  • 2  tablespoons  chopped fresh dillweed
  •  Paprika and coarse salt (optional)

1. In a 3- to 4-quart pot melt butter over medium heat. Add onion; cook for 10 minutes until tender. Add the carrots, millet, stock, and salt. Bring to boiling over high heat. Reduce heat to low. Cook, covered, for 35 minutes until millet and carrots are very tender. Cool slightly.

2. Transfer carrot and millet mixture to a food processor.* Cover and process until completely smooth, scraping down sides as necessary. Add milk and creme fraiche. Cover and process until smooth.

3. Return carrot and millet mixture to the pot; cook and stir over low heat until heated through. For a thinner texture, stir in additional milk. To serve, top with Grilled Cheese Croutons, if desired. Sprinkle with green onion, dillweed, and paprika and coarse salt if desired.

From the Test KitchenGrilled Cheese Croutons
  • Cut 6 oz. French baguette into 1/4-inch-thick slices. Brush one side of each slice with olive oil. Sandwich 2 oz. shredded Gruyere or Swiss cheese between 2 baguette slices, oiled side out. Repeat with remaining slices. In a large nonstick skillet toast sandwiches over medium heat about 2 to 3 minutes per side or until golden. Cool slightly; cut into pieces.
  • If using a blender, place a folded kitchen towel over the lid of the appliance and hold it down as you turn machine on and blend.
Nutrition Facts (Creamy Carrot and Millet Soup with Grilled Cheese Croutons)
  • Servings Per Recipe 4,
  • cal. (kcal) 352,
  • Fat, total (g) 20,
  • chol. (mg) 61,
  • sat. fat (g) 11,
  • carb. (g) 36,
  • Monounsaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 6,
  • sugar (g) 11,
  • pro. (g) 9,
  • vit. A (IU) 20162,
  • vit. C (mg) 11,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 63,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 816,
  • Potassium (mg) 710,
  • calcium (mg) 158,
  • iron (mg) 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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