Oh pshaw, on Mon 15 Oct 2007 01:43:39p, Susan S meant to say...
> 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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>
I was using whole milk, but also pureeing most of the cauliflower.
--
Wayne Boatwright
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Answers: $1, Short: $5, Correct: $25, dumb looks
are still free.
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