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THIRTYPACK's Photo THIRTYPACK Posts: 214
4/4/13 12:41 A

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I've been making this broccoli and cheese soup from the SparkPeople cookbook, and I was thinking of trying the same soup base with cauliflower. The recipe calls for fat-free evaporated milk. I guess it's a substitute for cream and you end up not being able to know the difference. The other main ingredient is 1 cup diced potato. Sautee some onions in a little butter, then boil the veggies and potato in some stock in the same pot, blend it, and add some evaporated milk and cheese. It's super easy.

I had leftover evaporated milk, and I hate throwing things away. I looked up some ideas and ended up adding it to a frittata. Some people suggested adding it to coffee in place of milk or cream.

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CRYSMYS's Photo CRYSMYS SparkPoints: (70,206)
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1/13/13 4:07 P

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I tried this soup this weekend.. mine came out quite thick.. had to add a bit of water at the end to thin it out a little.. but that might be because I forgot to add the 1/2 and 1/2, even after making a special trip to the market to pick some up! LOL. The topping REALLY makes the soup.. think it would be pretty bland without it.

Crystal - Eastern Time Zone
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True strength is not brute force; it is a quiet decision to do whatever it takes to get the results that you want.


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NWILKER's Photo NWILKER Posts: 2,215
1/7/13 9:36 A

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FYI - frozen fat free milk worked just fine, no yellowing. I defrosted in fridge overnight, worked great!! I store in 1 cup and 1/2 cup sized for easier use for me!

Denver, CO (MST)
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Eat with purpose!


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AMSHARK's Photo AMSHARK Posts: 739
1/2/13 5:21 P

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Thanks - I'm *never* this fast with a recipe, but I've been eating so badly over the holidays, I needed a little Cooking Light intervention.

I now keep powdered milk in the panty for recipes that call for a little milk. I know this works with skim, but I don't know if it's an option for 1 or 2% or half & half.

Keep us posted on how the frozen milk works out. :-)

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NWILKER's Photo NWILKER Posts: 2,215
1/2/13 11:13 A

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oooh! Sounds fabulous!! We've been trying to make "fake mashed" potatoes, but usually end up making a "grit" style soup, since the mashed has a weird texture... This sound fabulous!

I've started freezing milk, and half and half since usually i only use a little bit for a recipe, so this will be a great trial run with that!

Thanks for being so adventurous and on top of your new issue!

Denver, CO (MST)
What good shall i do today!
Eat with purpose!


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AMSHARK's Photo AMSHARK Posts: 739
1/2/13 10:34 A

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Almost like magic, my January 2013 issue of CL appeared in my mailbox on the last day of 2012. Huzzah! I happened to have an uncut head of cauliflower, and some leftover smoked ham and sliced almonds in my fridge. The only ingredient I didn't have on hand was french bread - so I made a loaf in the bread machine. This recipe was definitely meant to be.
Here's the link:
www.myrecipes.com/recipe/roasted-cau
li
flower-soup-50400000125728/

This was my first cauliflower soup, and I really liked it. It's a bit like potato soup, but creamier, and maybe a bit thinner. The toasted almonds, ham and bread crumbs added a very nice texture and smokey flavor.
I followed the recipe as written, except that I used an immersion blender to blend it. The stick blender worked fine, and I would use it again for easier clean up.


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