FoodBanter.com - View Single Post

Janet

In article >, lid
says...
>
> On Tue, 2 Feb 2016 20:56:32 -0000, Janet > wrote:
>
> >In article >, lid
> >says...
> >>
> >> On Tue, 2 Feb 2016 11:51:32 -0800, "Cheri" >
> >> wrote:
> >>
> >> >"Jeßus" wrote in message ...
> >> >
> >> >On Tue, 2 Feb 2016 11:00:53 -0800, "Cheri" >
> >> >wrote:
> >> >
> >> >>"Jeßus" wrote in message ...
> >> >>
> >> >>On Mon, 01 Feb 2016 23:28:56 -0500, Doris Night
> >> > wrote:
> >> >>
> >> >>>My 84-year-old MIL is having problems eating. She just doesn't want to
> >> >>>eat. She has some heart problems, plus she has a really bad cold she's
> >> >>>having a hard time shaking. She's been seen to by her doctors, so
> >> >>>please don't suggest that she get medical help.
> >> >>>
> >> >>>I've been cooking soup and taking it to her every couple of days, and
> >> >>>it seems like that's all she is eating. So far, we've done squash
> >> >>>soup, broccoli and cheddar, and Italian Tuscan bean soup. Tonight I
> >> >>>made a pot of leek and potato soup, and we'll be taking that to her
> >> >>>tomorrow. I'll probably do some kind of chicken noodle soup in the
> >> >>>next few days.
> >> >>>
> >> >>>Anyway, does anyone have any other soup suggestions? I don't want
> >> >>>anything too lumpy, or anything spicy.
> >> >>>
> >> >>>All ideas will be appreciated.
> >> >>
> >> >>Cauliflower soup?
> >> >>
> >> >>===========
> >> >>
> >> >>I love cauliflower soup and make it often.
> >> >
> >> >Same here, it's one of my favourites.
> >> >
> >> >======
> >> >
> >> >Yes, very easy to make and great result.
> >>
> >> The funny thing was that I thought cauliflower soup would be bland.
> >> Was I ever wrong about that... When I finally got around to making
> >> some I wondered why I'd taken so long to try it. I rarely make mine
> >> exactly the same way twice, there are so many possible ingredients
> >> that work well.
> >
> > One of the best soups I *ever* tasted was described on the cafe
> >chalkboard as cauliflower and peanut (yes, really). It was a triumph of
> >creamy texture, and flavours that complemented each other perfectly. The
> >peanut element was obviously peanut butter and there was something else,
> >spicy but unidentifiable. I've tried in vain to replicate it at home and
> >have never managed to work out what the mystery ingredient was.
>
>
> My initial reaction to cauliflower and peanut was 'no' but I can see
> how that would work well. "spicy but unidentifiable"... yes, that
> could be so many different things. Cumin or turmeric perhaps? Smoked
> paprika? Curry would be too obvious, I guess.

I've tried all those except smoked paprika, still can't get it right.
My DIL frequents a wonderful spice source and often sends me exotic
samples, I should have another go with some of them.

Janet UK