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1
If using whole millet, grind it to grits in three or four batches in a spice grinder.
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2
Its okay if the grits vary in size.
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3
Set a heavy 6-quart soup pot over medium heat.
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4
Add the millet and toast, stirring frequently, until the millet emits a distinct cornlike aroma, about 3 minutes.
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5
Transfer the millet to a bowl.
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6
Add the butter to the soup pot, and as it melts, stir in the leeks.
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7
Cook until the leeks begin to wilt, about 4 minutes.
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8
Stir in the tarragon and cook for another minute.
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9
Add the broth and millet and bring the soup to a boil over high heat, stirring constantly to prevent the grains from sinking to the bottom.
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10
If lumps develop, squash them against the side of the pot.
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11
Cover and simmer over medium-low heat, stirring frequently, until the millet is just about tender, 10 to 12 minutes.
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12
Stir in the frozen vegetables.
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13
Cover and continue cooking until the vegetables and millet are tender, 3 to 5 minutes.
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14
Stir in enough buttermilk to give the broth the creaminess of a pureed split-pea soup.
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15
Season well with salt and pepper.
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16
Ladle into bowls.
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17
Drizzle a little buttermilk in a swirl on the top of each portion.
