Omelet wrote:
> Since I'm going to have a wealth of stock this week, I just may try
> this.
>
> Roasted Cauliflower Soup Recipe
> By Dr. Ben Kim on October 10, 2008
>
> Ingredients:
>
> 2 heads cauliflower
> 2 Yukon gold potatoes, roughly chopped into bite-size pieces
> 3 garlic cloves
> 2 shallots (or one large onion)
> 2 tablespoons extra virgin olive oil
> 3 cups vegetable broth or organic chicken broth
> 1 cup water
> Sea salt and pepper, to taste
>
(more snippage)

It sounds good! But two heads of cauliflower to 4 cups of liquid sounds
like waaaay too much. Even the small heads of cauliflower I've seen lately
were rather large.

Jill