Cauliflower soup

biig said:

I made Pastorio's "cream of anything soup", using cauliflower I had
in the freezer. It was turning dark as it will do sometimes. It was
good, and dh liked it, but my seasonings lacked punch. I used sea salt
and freshly ground pepper and garlic. Is there something else I can use
to "kick it up a notch"? There is enough for several more meals for us
and a couple of meals for my elderly Mom, who doesn't eat much.
Thanks...Sharon

A little fresh grated nutmeg is good with cauliflower. I've never had
cream of cauliflower soup go dark on me. I make both cream of
cauliflower and cheesy cream of cauliflower soup and during the winter
quite often use cauliflower I froze earlier. My method for freezing
cauliflower - clean and blanch 3 min, immediately cool in ice water,
pack into freezer bags, remove air, and seal. IIRC some sources
recommend adding a little lemon juice blanching water to keep the
cauliflower nice and white.

~patches~ said:

biig said:

I made Pastorio's "cream of anything soup", using cauliflower I
had in the freezer. It was turning dark as it will do sometimes.
It was good, and dh liked it, but my seasonings lacked punch. I
used sea salt and freshly ground pepper and garlic. Is there
something else I can use to "kick it up a notch"? There is enough
for several more meals for us and a couple of meals for my elderly
Mom, who doesn't eat much. Thanks...Sharon

A little fresh grated nutmeg is good with cauliflower. I've never had
cream of cauliflower soup go dark on me. I make both cream of
cauliflower and cheesy cream of cauliflower soup and during the winter
quite often use cauliflower I froze earlier. My method for freezing
cauliflower - clean and blanch 3 min, immediately cool in ice water,
pack into freezer bags, remove air, and seal. IIRC some sources
recommend adding a little lemon juice blanching water to keep the
cauliflower nice and white.

I think she meant the cauliflower itself, rather than the soup, was going
dark so it was time to use it up. I concur nutmeg is a nice addition to
cauliflower soup. Cream of cauliflower soup is not really supposed to be a
kicky sort of thing, is it? Cheese is about as bold as I get with it.

Jill

jmcquown said:

~patches~ said:

biig said:

I made Pastorio's "cream of anything soup", using cauliflower I
had in the freezer. It was turning dark as it will do sometimes.
It was good, and dh liked it, but my seasonings lacked punch. I
used sea salt and freshly ground pepper and garlic. Is there
something else I can use to "kick it up a notch"? There is enough
for several more meals for us and a couple of meals for my elderly
Mom, who doesn't eat much. Thanks...Sharon

A little fresh grated nutmeg is good with cauliflower. I've never had
cream of cauliflower soup go dark on me. I make both cream of
cauliflower and cheesy cream of cauliflower soup and during the winter
quite often use cauliflower I froze earlier. My method for freezing
cauliflower - clean and blanch 3 min, immediately cool in ice water,
pack into freezer bags, remove air, and seal. IIRC some sources
recommend adding a little lemon juice blanching water to keep the
cauliflower nice and white.

I think she meant the cauliflower itself, rather than the soup, was going
dark so it was time to use it up. I concur nutmeg is a nice addition to
cauliflower soup. Cream of cauliflower soup is not really supposed to be a
kicky sort of thing, is it? Cheese is about as bold as I get with it.

Jill

Yep which is why I gave my method for freezing cauliflower as I got the
impression the soup was made with frozen cauliflower from her freezer.
She said she made it because the cauliflower itself not the soup was
going dark. I've never had frozen cauliflower turn dark in the freezer
and I freeze a good 10 or more heads each year.

In article said:

I made Pastorio's "cream of anything soup", using cauliflower I had
in the freezer. It was turning dark as it will do sometimes. It was
good, and dh liked it, but my seasonings lacked punch. I used sea salt
and freshly ground pepper and garlic. Is there something else I can use
to "kick it up a notch"? There is enough for several more meals for us
and a couple of meals for my elderly Mom, who doesn't eat much.
Thanks...Sharon

Some fresh herbs perhaps?
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

~patches~ said:

jmcquown said:

~patches~ said:

biig wrote:

> I made Pastorio's "cream of anything soup", using cauliflower I
>had in the freezer. It was turning dark as it will do sometimes.
>It was good, and dh liked it, but my seasonings lacked punch. I
>used sea salt and freshly ground pepper and garlic. Is there
>something else I can use to "kick it up a notch"? There is enough
>for several more meals for us and a couple of meals for my elderly
> Mom, who doesn't eat much. Thanks...Sharon

A little fresh grated nutmeg is good with cauliflower. I've never had
cream of cauliflower soup go dark on me. I make both cream of
cauliflower and cheesy cream of cauliflower soup and during the winter
quite often use cauliflower I froze earlier. My method for freezing
cauliflower - clean and blanch 3 min, immediately cool in ice water,
pack into freezer bags, remove air, and seal. IIRC some sources
recommend adding a little lemon juice blanching water to keep the
cauliflower nice and white.

I think she meant the cauliflower itself, rather than the soup, was going
dark so it was time to use it up. I concur nutmeg is a nice addition to
cauliflower soup. Cream of cauliflower soup is not really supposed to be a
kicky sort of thing, is it? Cheese is about as bold as I get with it.

Jill

Yep which is why I gave my method for freezing cauliflower as I got the
impression the soup was made with frozen cauliflower from her freezer.
She said she made it because the cauliflower itself not the soup was
going dark. I've never had frozen cauliflower turn dark in the freezer
and I freeze a good 10 or more heads each year.

yes....the cauliflower was turning dark. I'll try the lemon juice
trick next time I do it up for the freezer. The soup was good, but to
my taste needed a little something more. I'll try the nutmeg....thanks
to all. .......Sharon

biig said:

I made Pastorio's "cream of anything soup", using cauliflower I had
in the freezer. It was turning dark as it will do sometimes. It was
good, and dh liked it, but my seasonings lacked punch. I used sea salt
and freshly ground pepper and garlic. Is there something else I can use
to "kick it up a notch"? There is enough for several more meals for us
and a couple of meals for my elderly Mom, who doesn't eat much.
Thanks...Sharon

Finely chop a medium onion, one stalk of celery and half a peeled
apple. Sauté in butter till tender then sprinkle with some flour and 1
tablespoon of Madras curry powder. Cook for an additional 2 minutes
being careful not to burn. Add a bit of chicken stock to thin the roux
slightly then stir the whole lot into the cauliflower soup.

To email, remove the "obvious" from my address.

In article <[email hidden]>, [email hidden] says...

Quoted message said:

yes....the cauliflower was turning dark. I'll try the lemon juice
trick next time I do it up for the freezer. The soup was good, but to
my taste needed a little something more. I'll try the nutmeg....thanks
to all. .......Sharon

I think curry powder would do well here.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

~patches~ said:

biig said:

I made Pastorio's "cream of anything soup", using cauliflower I had
in the freezer. It was turning dark as it will do sometimes. It was
good, and dh liked it, but my seasonings lacked punch. I used sea salt
and freshly ground pepper and garlic. Is there something else I can use
to "kick it up a notch"? There is enough for several more meals for us
and a couple of meals for my elderly Mom, who doesn't eat much.
Thanks...Sharon

A little fresh grated nutmeg is good with cauliflower.

Nutmeg is good, but another thing you might try is curry powder.
Experiment by spooning a tiny bit of the soup into a bowl then adding
a tiny pinch of the curry powder. If you don't like it, it's no great
loss.

Jo Anne