Milk soup with millet porridge smoked trout and herb

Milk soup with millet porridge smoked trout and herb

Ingredients

1 l of Mu milk
150 g of millet porridge
50 g of shallot
50 g of Mu Cuisine butter
200 g of smoked trout
200 g of Mu Cuisine cottage cheese
marjoram
parsley
chive
salt, pepper

Preparation

Clean the shallot, chop it and briefly fry it on butter. Pour milk over it and bring to boil. Add the millet porridge and cook for another 15 minutes. Add salt and pepper.

Drain the cottage cheese and mix the chopped herbs into it. Shape dumplings with the cottage cheese and immerse them into the soup. Scatter the shredded smoked trout over it.

Author: Mladinska nacionalna kuharska ekipa Slovenije 2013