The Extemporaneous Cook
February 13th, 2012 - By Lari Robling
You could call it too lazy to shop, or an ingenious solution.
I had planned on trying out a millet recipe, but I let the cold weather keep me from going ingredient shopping. Can’t make millet without millet. So, I went looking through my pantry for a few things to pull together a warming soup. It didn’t seem as if that wind chill was going to die down soon.
Here’s what I found just hanging around the fridge:
4 cups cauliflower florets, golden or white (I used fresh but you could probably use frozen)
4 cups chicken broth
1 bay leaf (but whatever you have is fine, dill or rosemary or even a nub of fresh ginger)
Simmer uncovered for 30 minutes. Let it cool a bit, remove bay leaf and purée in a blender or processor. I keep forgetting I need to get an immersion blender, it’s perfect for jobs like this.
A little buttermilk to give it some pretty and some aromatic rosemary sprinkled around to the rim since it would be too much in the soup and a grating of pepper (although I was thinking nutmeg, too)
Makes two bowls
Shucks, I missed a piece of scallion that would have been a fine addition. Maybe it will find its way into a millet dish next week!