Curly Endive and Millet Soup

By • January 10, 2015 0 Comments

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Author Notes: A soup easily thrown together, a way to get more greens into your diet and easily made vegetarian if you use vegetable stock and omit the Italian dry sausage. Perfect for a rainy day lunch, or when you're feeling under the weather. Katey501


Serves 2-4

  • 1 tablespoon olive oil
  • 2 bay leaves
  • 1 clove garlic, minced
  • 1/2 medium onion, minced
  • 4 cups stock, vegetable or chicken
  • 2 cups water
  • 6 basil leaves, chiffonaded
  • 1 bouillon cube, optional
  • 1 medium bunch curly endive, leaves torn from stems
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup millet, uncooked
  • 1/4 cup Italian dry sausage or salami, cut into small pieces
  • Salt and pepper, to taste
  1. In a large stock pot, add the olive oil, bay leaves, garlic, and onion. Over medium heat, cook the onions until translucent.
  2. When the onions are ready, add the stock, water, bouillon cube, basil, endive, and red pepper flakes. Stir to combine and let simmer for 5 minutes, allowing red pepper flavor to bloom.
  3. Remove the bay leaves, then add the millet and sausage (if using).
  4. Let soup simmer for 20-25 minutes to let millet cook. Serve with toasted hearty, crusty bread.

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