Fri, Mar-17-06, 03:46
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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Quote:
Originally Posted by bebe123
If you or anyone can take a moment to help with this I would really appreciate it.
I made the Zuppa Toscana soup recipe (link below) and substituted cauliflower for the potatoes. The recipe is pretty basic; chicken broth, bacon italian sausage, kale, onion, garlic, cauliflower and cream. The soup flavor was just like it is when made with potatoes, but my problem was with the texture of the broth. Normally when I have made this recipe with the potatoes, they break down a bit over the course os simmering and add a slight thickness to the broth. This was missing with the cauliflower. I was wondering what your suggestions might be as to replicate the original broth texture. I was considering possibly pureeing 1/4 or so of the boiled cauliflower and then adding that back into the soup. Do you think this would work? The soup is very tasty as is with the cauliflower, but getting the proper broth would make it perfect. Thank you in advance for any advice on this recipe!
recipe link http://recipes.robbiehaf.com/O/573.htm
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Karen has often recommended a puree of vegetable (especially cauliflower) as a thickener. Sounds like a good plan to me, too! Sounds exceedingly yummy, in fact
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