I actually made changes to the recipe -- no milk (just more water/broth, added garlic cloves to cauliflower to roast with it, used apple cider vinegar instead of sherry (a lot of it). For some reason, this soup was more sweet than I like my cauliflower soup to be, so I ended up adding a lot more acid (the apple cider vinegar) to balance out the overwhelming sweetness.
Tasty but next time I will make some more changes. No flour, as I prefer to blend almost all of the cauliflower with my immersion blender to make a thick creamy soup and renders the flour unnecessary. Blending the soup with the flour results in a very thick soup (had to add extra liquid to thin it out somewhat but there's only so much you can do if you use the flour to thicken the soup!). Instead of butter, I will try olive oil as I think the soup tends to be oversweet with the nutmeg and cauliflower, and the butter probably adds even more sweetness.
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I actually made changes to the recipe -- no milk (just more water/broth, added garlic cloves...