Cream of Jowar Soup
Soak overnight · Prep 10 min · Cook 40 min · Serves 3
Make
Ingredients
- whole jowar (sorghum grain) — 100 g (soaked overnight)
- bouquet garni — 1 (a tied bundle of herbs; the source does not say which)
- leek, celery, carrot, onion and turnip, roughly cut — 100 g (in total)
- vegetable stock — 1000 ml
- seasoning (to taste)
- fresh cream (a dash, to finish; used in the method, not in the list)
Method
- Pick over and rinse the jowar, soak it overnight and drain. Put it in a pan with the cut vegetables and the stock and bring to the boil.
- Add the bouquet garni and simmer for 20 to 40 minutes, until the jowar and the vegetables are completely soft.
- Lift out the bouquet garni. Blend the soup in a mixer until smooth, pour it back into the pan and bring it back to the boil.
- Season to taste, stir in a dash of fresh cream and serve very hot.
Water and timing
Liquid: the source's 1000 ml vegetable stock for 100 g of jowar; soak the jowar overnight and simmer it 20 to 40 minutes until soft, as FAO gives for whole sorghum.
From: FSSAI, Shree Anna (Millets) Recipes, PDF p. 125 (printed p. 111); ICAR-Indian Institute of Millets Research, Millet Recipes (2021), PDF p. 26; Sorghum and millets in human nutrition (FAO Food and Nutrition Series No. 27), FAO, Rome, 1995 - Annex: Some recipes based on sorghum and millets, html (Annex
Tips
- General practice: if the blended soup is too thick, loosen it with a little more hot stock or water before the cream goes in.
Adapted from FSSAI, Shree Anna (Millets) Recipes, PDF p. 125 (printed p. 111), written in our own words.