Ingredients for 4 people for the millet and late radicchio soup

• 500 g of late Treviso red radicchio
• 120 g of hulled millet
• 1 small leek
• 2 shallots
• 1 clove of garlic
• 1 bay leaf
• 1 sprig of thyme
• 3 leaves of sage
• 1 l. vegetable stock
• extra virgin olive oil
• salt
• freshly ground pepper

Preparation of the millet and late radicchio soup

Clean, wash and finely chop the radicchio. Lightly fry the chopped shallot and the leek cut into thin rounds in 2 tablespoons of oil. Stir in the radicchio and the bay leaf. Cook over a low heat for 10 minutes, add the vegetable stock and cook for a further 5 minutes. Turn off the heat and remove half of the radicchio. Blend the radicchio remaining in the pot with an immersion blender, return to the heat and bring to the boil. Add the millet (previously soaked for half an hour) and cook over a low heat for 15 minutes. In a little oil, lightly fry the garlic with the chopped sage and thyme. Stir into the soup once cooking is complete. Add a drizzle of raw oil and a grinding of pepper. Serve in warm bowls.

Notes and tips

Millet is a small, round, yellow grain that is very tasty, nutritious and rich in minerals. It has more protein than maize, rice and barley, and these are of high biological value. It contains a good amount of salicylic acid, which is valuable for tooth enamel, hair, skin and nails. It is diuretic, anti-anaemic, energising and digestive.