"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-27-2019, 10:27 AM   #1
Assistant Cook
 
Join Date: Sep 2019
Location: New Jersey
Posts: 6
Cauliflower soup enhancements

Hello - I'm making a fairly standard cauliflower-cheese soup today, and I'd like to throw in some accent or other. I'm going to use paprika (but, sweet or hot?), and I guess I'll garnish it with some parsley or upland cress, but I was wondering whether anything else would give it some added level of flavor. Nuts? (but the soup will be pureed, so maybe not). Wine? Vinegar? It would be nice if I had a stronger cheese, but all I have on hand is cheddar and Parmesan. Ideas welcome!

__________________

Pellice is offline   Reply With Quote
Old 11-27-2019, 10:55 AM   #2
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,044
I always like a little hot sauce added. Not much. Sriracha or tabasco.

If you have any parmesan left, cook it in a nonstick skillet to make a frico. When its cool, crush it up to make a nice crunchy, cheesy garnish.
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 11-27-2019, 10:55 AM   #3
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,522
You could float some croutons on top to serve. Gives it a crunch. Even those you can spruce up with garlic butter.
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 11-27-2019, 10:58 AM   #4
Assistant Cook
 
Join Date: Sep 2019
Location: New Jersey
Posts: 6
Quote:
Originally Posted by dragnlaw View Post
You could float some croutons on top to serve. Gives it a crunch. Even those you can spruce up with garlic butter.
I was thinking about croutons also. But wondering whether maybe I should add some garlic to the soup.

Also, about the hot sauce, I think, Jennyema, you decided me on the hot paprika!
Pellice is offline   Reply With Quote
Old 11-27-2019, 11:11 AM   #5
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,720
Adding smokey bacon crumbles is a nice flavor addition. A little coarse-ground black pepper will work as well.
Another option, other than cheese sauce, is to make a Hollondaise sauce as your soup base. Just more ideas for you.

Seeeeya; Chief Longwind of the North
Chief Longwind Of The North is online now   Reply With Quote
Old 11-27-2019, 05:40 PM   #6
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,522
I'd rather do the croutons with garlic than add directly to the soup. No big reason... just thinkin'.
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 11-27-2019, 07:50 PM   #7
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,015
Quote:
Originally Posted by Pellice View Post
I was thinking about croutons also. But wondering whether maybe I should add some garlic to the soup...
I like dragnlaw's idea about seasoning the croutons with garlic, rather than adding it to the soup. Tiny, homemade croutons would be yummy. It's easy to make your own fresh croutons either in the oven or on the stovetop.
__________________
“How can you govern a country which has 246 varieties of cheese?”— Charles de Gaulle

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 11-28-2019, 09:52 AM   #8
Assistant Cook
 
Join Date: Sep 2019
Location: New Jersey
Posts: 6
Thanks for the ideas! I made the soup yesterday and garlic croutons today, and am wondering why I don't make croutons more often. I wonder if they freeze well or get mushy.

And that Hollandaise soup base - I have never tried or even thought about it before. I bet it would work great for a seafood soup.
Pellice is offline   Reply With Quote
Old 11-28-2019, 10:44 AM   #9
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,371
Quote:
Originally Posted by Pellice View Post
Thanks for the ideas! I made the soup yesterday and garlic croutons today, and am wondering why I don't make croutons more often. I wonder if they freeze well or get mushy.

And that Hollandaise soup base - I have never tried or even thought about it before. I bet it would work great for a seafood soup.
Dried bread cubes freeze beautifully. I would suggest making the croutons when you make soup. Having unseasoned bread also means you can season them to go with a specific dish.
__________________

__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Reply

Tags
cauliflower, soup

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:31 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×