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The Extemporaneous Cook

February 13th, 2012 - By Lari Robling

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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)
¼ onion

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!

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Photo by Flicker user Yolise / CC BY-NC 2.0

About Lari Robling
Lari Robling's food career had its early beginnings as a home ec teacher for the visually impaired. Later, she decided to become a food professional and worked for caterers and restaurants. Lari landed her first job in a test kitchen for a small health food publication, Delicious! magazine. From there, she began a freelance career as a food stylist and food consultant. She is also the author of Endangered Recipes: Too Good to Be Forgotten.

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