re: What is your #1 Comfort Food? For us it might be Potato Soup (photos)

quote:

---

Love having your posts on the board again MD! Looks great. Trying to trim some carbs, wondering if using cauliflower for half the potatoes would work.

---

This seems like the type of dish where substituting cauliflower would actually make sense. Let us know if you try it.

Also, when I make a potato soup, I like Yukon Gold potatoes. They fall apart just the right amount for my tastes. Waxy red potatoes just hold up too well and I think russets fall apart too easily.

Finally, gumbo is my go to comfort food. I always make it in bulk and have it ready to go in single servings in the freezer. I can toss some rice in the instantpot and the gumbo in the microwave and have a bowl of gumbo ready to shovel into my face in about 15 minutes.

Mine is chicken and dumplings

quote:

---

Do you take Cholestrol meds?

---

what a strange question to ask someone on a message board...

Auce05 - I wrote what wound up being a somewhat lengthy dissertation on my medical history and current health status. Then I erased it.


I have no fear of death and if I die tonight, my salvation is guaranteed. That should be your only concern about me.

Thanks. I was actually meaning from my perspective. Just got a lipid test back and it was high. I love to eat tho, so it will be a challenge unless I go on meds.

Great looking soup MD.

My comfort food is probably fried chicken or chicken/dumplings.

quote:

---

We make a cream of cauliflower soup that is pretty much exactly this soup with no potatoes 100% cauliflower. Now I want some of that tomorrow night!

---

might use my cauliflower from my garden and make this. No one changes to your recipe?

quote:

---

May use my cauliflower

---

Makes a really nice cream soup. I would cut the cauliflower into manageable pieces, cook them with chicken stock, sautéed onion and celery until the cauliflower is very tender/soft, then drain it, collecting the liquid. Add some of that liquid back, with heavy cream, seasoning with black pepper and red cayenne and the Beurre Manie and probably a little milk. cook until the Beurre Manie thickens then use a plunge blender to take the cream soup to whatever level of smoothness you like. If it were mine, that is what I would do. I might have photos of this recipe.