Re: Cauliflower Substitution

Brian Mailman <bmailman@[EMAIL PROTECTED]
> wrote:
: There's a recipe for a garlic saffron soup I want to make for a benefit 
: dinner I'm hosting (On occasion I auction off my services for a "chef's 
: table").  It calls for potatoes to thicken and bind the soup.  Has 
: anyone used cauliflower for the same purpose?  It would seem neutral 
: enough, especially if not overcooked, and not affect the flavor too 
: much, but I want to make sure from someone with first-hand experience 
: with it.  Perhaps half potato/half cauliflower?

: I'd experiment and run up a trial batch, but saffron is a bit too 
: expensive for that <G>.

: B/, moderator hat off

I have never used cauliflower as a soup thickener, but have used it as 
fauxtatoes(mashed) to preety good effect.  I woudl imagine that if you 
wanted to try a test batch, make something without the saffron to see if 
texture and taste are ok-maybe one soup divided in 2 parts one thickened 
with potato and one with culiflower.  should give you some idea of its 
neuttrality.  

I have made regular soups with no carby vegetables and pureed them to good

effect.  

Wendy Baker

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