In article >, "=?ISO-8859-1?Q?Bobo_Bonobo(R)?=" > wrote:
>On Nov 19, 5:13 pm, "James Silverton" > wrote:
>> Dawn wrote on Mon, 19 Nov 2007 08:30:09 -0800 (PST):
>> D> On Nov 19, 7:53 am, (Phred) wrote:
>> ??>> Yesterday, I made a (rather big) batch of
>> ??>> "vegetable soup" -- really just a *lot* of cauliflower,
>> ??>> plus carrots, onion, garlic, and a bit of celery, cooked
>> ??>> minimally in chicken stock with a bit of curry powder
>> ??>> added. It was pretty lumpy for soup and was lacking
>> ??>> "something" -- i.e. something in the line of protein.
>> ??>>
>> D> Whisk up an egg and pour it over the hot broth. It will cook
>> D> pretty much immediately. Won't add much in the way of
>> D> flavor, but it is easy protein.
>>
>> You can buy "textured vegetable protein" and add that. It
>> doesn't do much for me as far as flavor is concerned but you get
>> your protein!
>
>Ew. You're right that it's high quality protein, but it's pretty
>awful tasting.

Thanks for your various suggestions, mates; but I'm afraid I left
myself open to being taken a little too literally... I'm not looking
for "protein" in terms of nutrition here, but as something to add a
bit more body/flavour/whatever to the brew -- shall we say, to make it
more "interesting".

As I think I said originally, I tried stirring cheese through one
batch, but wasn't terribly impressed with the result. I would have
used shredded chook, if I had any bits in the house to poach. (That's
poach as in cooking; not as in knocking off the neighbour's hen.

The idea of most other chopped meats in the brew doesn't appeal in
prospect -- though something like bits of a savory snag might be OK.

Maybe the answer is just to add more and stronger seasonings.

Cheers, Phred.

--
LID