Cauliflower Soup with Millet and Lemon

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Ingredients

4 servings

1/2 medium head of cauliflower (around 400 g)

1 liter of vegetable broth

100 g of packaged Makfa millet

1 carrot

1 egg yolk

120 ml of 30%+ cream

Juice of 1/2 lemon

1/8 tsp of ground nutmeg

a small bunch of parsley for decoration

salt

pepper

Cooking
time 45 minutes

Main
ingredient Millet

Additional properties For kids

Cooking

1. Remove stalks of the cauliflower, and separate the head into separate curds. Bring the broth to a boil in a large sauce pan and add the millet. Cook for 15 minutes. Peel the carrots and cut them into thin circles; add to the saucepan and cook for 5 more minutes.

2. Add the cauliflower and cook for 15-20 minutes until the carrots and the cauliflower are soft and the millet is ready. Remove from heat.

3. While the millet and the vegetables are cooking, whisk a yolk with cream, lemon juice and nutmeg in a small bowl. Add the mixture to the soup, mix and cook for 2-3 minutes. Add salt and pepper.

4. Sprinkle with parsley, and serve.

Cuisine European cuisine

Dish type

Soups and Salads