Johnny asked: "Any ideas on what I could use to make an interesting soup based on cauliflower?"
Cauliflower is an excellent choice for soups because, like other cruciferous vegetables such as broccoli and cabbage, the more you cut them, the more pungent they become. In a pureed soup, cauliflower's flavour really comes out. To balance it, you can use potatoes, cream, or milk.
by Niki Segnit aims to answer questions like these. What a wonderful book! She breaks foods down into 99 flavours and arranges them on a wheel in categories such as earthy, green and grassy, and floral fruity. Each of the 99 flavours has a chapter in which Segnit discusses pairings with the other flavours. Not all of the possible 9702 pairings are discussed - but the book is extensive, useful, and highly entertaining.
, an intriguing book I received for Christmas from my brother. This mushroom soup uses both fresh and dried mushrooms, and the more varieties the better. Its wildness is highlighted by a smooth backdrop of sherry and cream. I served it as the first course of Canadian Thanksgiving dinner this year.
