Karen/NoCA wrote:Hmmm....even adding a bit of fresh gingerroot to the carrots and yams, and swirling this through the cauliflower, turnip mixture. A little butter, salt and pepper......what do you think?
Jenise wrote:Do so!
You've reminded me of something, namely a cauliflower soup I once made that was finished with little balls of butter chock full of chopped, roasted hazelnuts. It would melt into this wonderful little pool of flavored butter. I'd forgotten all about that, should dig out the recipe (it was on the old FLDG).
Oh, and the other night at RARE restaurant in Vancouver, they served a most excellent cauliflower soup. First, a bowl was placed in front of us that held a slice of lobster pate and a spoonful of caviar. Then the curiously creamy cauliflower soup (they claimed it contained no cream whatsoever, but it was SO opaque I have a hard time imagining that) was poured around it. Delicious soup, and the combination with seafood was exquisite--definitely something I wouldn't have thought of.
Thinking about it makes me want to pair your puree with grilled fish.
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