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1/2 medium head of cauliflower (around 400 g)
1 liter of vegetable broth
100 g of packaged Makfa millet
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
time 45 minutes
Additional properties For kids
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.
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