I thought I'd share the recipe, which I adapted from this one. I'll readily admit that my adaptation came from looking in the fridge when I got home the first night on my own and realizing that there was a whole cauliflower there, but no celery nor parsley. (I tend to be running from office to ferry at the end of the day, rarely managing to budget time for stopping at the grocery store -- it's amazing how long you can eke out a decent survival from the contents of fridge and pantry.) I had no reason to avoid the carbs in a potato, so I threw one in. And while I used bacon this time, I think the recipe could be quite satisfying without it -- I might even make it next time with scallops added just at the end. And for the lactose-intolerant, I'd just use more stock instead of the milk, and I think I'd blend half the cauliflower to thicken the broth.
chop and sauté 2 or 3 slices of bacon
You know what's left for you to do now, right? Exactly! Bowl, spoon, and bon appetit!
I'll make this again some night when Paul or I have made bread. It will be a delicious, simple meal with a warm, fresh, yeasty slice or two. But I liked it very well on its own. Let me know if you do