I have a question about the recipe "Paul Bertolli's Cauliflower Soup" from Genius Recipes.
Has anyone tried with broccoli or other cruciferous permutations?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Kristen is the Creative Director of Food52
I never have. I'd love to hear how it goes. Apparently something special goes on with the pectin in the cauliflower, which thickens the soup -- not sure how broccoli compares there.
Please enter a valid email address.
Well played. You deserve a cookie.
Cookbooks + bookstores = dream destinations.
Cookbook Shops Around the World
A 5-Ingredient Lemon Pasta
Mediterranean Kitchen Mats in Bold New Patterns
The Dish that Made My French Mother Fall In Love with Cream Cheese
Save on Our Clever Italian Risotto Pan