Oh pshaw, on Thu 11 Oct 2007 10:40:53a, Brian Mailman meant to say...
> 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
>
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I have made cream of cauliflower soup, but it contained no potatoes. It
was a simple soup with few seasonings, but quite good. I don't see why
this wouldn't work.
--
Wayne Boatwright
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Answers: $1, Short: $5, Correct: $25, dumb looks
are still free.
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