Question about an old recipe on this site: Cauliflower soup with truffle

E

emtd

Well-known member
Oil. I'm searching for a simple soup to serve as a starter course for a dinner I'm having soon. The dinner already has corn, avocado, & peppers. (chicken taco bowl - earlier post).

So I'm thinking about Cauliflower soup with truffle oil was posted a long time ago and I"m wondering if one would still prepare it the same - or would one roast the cauliflower which seems to be more common now. Thanks for any help.

Betty

https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=69300

 
Hi Betty, I would still cook the cauliflower in the broth as written,

the cooking process adds flavor to the broth and I think makes a nice, refined finished product.

Thanks for reminding me of this soup, I haven't made it in a while.

 
Moosewood recipe is missing final ingredients. You add both milk AND buttermilk

Just before serving you whisk in 3/4 C buttermilk, fresh scallions and top with a bit of extra grated cheese. It add just the right amount of tang, in my opinion.

Note: Larry never liked the caraway seeds. They are a bit aggressive and it's perfectly fine to leave them out.

 
noted thanks. Have you tried the Scheherazade from that site.

I really like it.

Betty.

 
I've made it both ways and actually preferred it

as written. I thought the roasted version competed slightly with the truffle oil and my tastebuds liked the simpler version better.

 
Thanks for the link. I haven't made this, but it is VERY similar to her Tabouli recipe which I DO

make often. In fact, less than a month ago. Very tasty, although you can't go out in public without checking your teeth first. You have a sacred duty to your fellow mankind.

Here are the differences. Although the ingredients are similar, she bakes this version while tabouli is served cold. MC Tabouli has neither soybean nor red pepper and much less onion. But it's a winner.

 
Moosewood Cookbook Tabouli

1 cup Bulgar wheat (I use the coarse grind found in the Middle Eastern section of Publix)
1.5 cups boiling water
1.5 teaspoon salt
1/4 cup fresh lemon (or lime) juice
1/4 cup olive oil
1 heaping tsp crushed fresh garlic
fresh black pepper
4 scallions (1/2 C), chopped, including greens
1 cup minced parsley, packed
10 -15 mint leaves, minced
2 medium tomatoes, diced or 4 roma tomatoes, diced
1 cucumber, seeded and minced

OPTIONAL INGREDIENTS (yes!)
1/2 C cooked chickpeas
1/2 C coarsely grated carrot
1 chopped green pepper (I prefer sweet red pepper)
Feta (YES!!)

DIRECTIONS
Put the wheat into the water and soak for 30 minutes until reconstituted.
Mix with the salt, lemon juice, oil, garlic, pepper, and scallions.
Chill for 30 minutes, although it gets better after sitting for a day.
Before serving, add the rest of the ingredients.
Mix and serve.

Marilyn's Notes: I ALWAYS make my bulgar in a glass bowl tightly covered in Saran wrap using home-made chicken broth brought to a boil. I let it sit the recommended time and then do my own thing because it is never quite soft enough for my taste. This is something you have to decide once the first step is finished.

I continue the process by zapping it for 10 minutes, then sit back and watch with pure joy as the Saran blows up like an weather balloon and then--removed from the microwave-- slowly...slowly deflates until it creates a vacuum seal against the bulgar.

I love science.

I add my spices, lemon juice and oil indiscriminately, tasting as I go along. Plus I throw in za'atar because I have it.

I dice/salt my tomatoes and deseed (with a small spoon) a slightly peeled English cucumber and salt that. After 10 minutes I put both in the salad spinner to remove the excess water. This seems to help the tabouli last a lot longer. I always use a full bunch of crisp parsley (rehydrate if it seems limp) and think that may be more than 1 cup.

This is one of those recipes that--by the time you are done tasting it at each stage and visually looking at it to have a good balance of ingredients, you've eaten enough that waiting for a day is no problem.

I don't add the fresh lump feta until serving. Along with warm pitas and hummus drizzled with oil and za'atar sprinkled on top, it is a happy meal for me.

 
Looks good - and similar to the Scheherazade.

I guess the only thing I would say is that the Scheherazade can be served as a meal. My friend who gave me the recipe says it freezes well. I haven't tried that. I have made it in two 8 x 8 dishes and given away one.
Thanks for posting Marilyn.
Betty

 
You must log in or register to reply here.
Back
Top