In rec.food.cuisine.jewish I read this message from Wayne Boatwright
<wayneboatwright_@[EMAIL PROTECTED]
>:
>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.
If you are using actual cream in the soup, it is thickening it, not the
cauliflower.
Susan Silberstein
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