I have a question about the recipe "Paul Bertolli's Cauliflower Soup" from Genius Recipes. Will it detract from the cauliflower flavor if I use homemade vegetable stock instead of water?
Sarah is Food52's senior staff writer & stylist.
Susan W is a trusted source on General Cooking.
I have not made this yet, but it's on my short list. I was reading the comments (I so love reading them) and a lot of oeople used chicken stock and a few used veg broth and one used lobster stock. They all loved the soup. As long as your veg stock isn't super strong flavored with something like broccoli, I think you should try it. I am a huge fan of following the recipe as written the first time, but I would be tempted to use at least part homemade veg or chicken stock. And there ya have my 2 cents. :0)
Cynthia is a trusted source on Bread/Baking.
The point of this lovely soup is that, following typical holiday excesses, it's assembly and flavors are simple and clean. To be honest, I also thaw a container of vegetable stock from the freezer to use. It's heavenly.
Curious as to why you'd go with stock when you can use water. Sometimes, I think you get the cleanest flavor that way. I was watching The Chew the other day, and Mario Batali made a cauliflower soup with water for that very reason.
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Well played. You deserve a cookie.
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