Comments on: Cauliflower and Cashew Cream Soup

By: Alison Haines

Alison Haines — Tue, 07 Jun 2016 17:53:00 +0000

What a great soup. And all plant based! Genius.

By: thevioletfern.com

thevioletfern.com — Mon, 12 Jan 2015 03:09:22 +0000

I KNOW this soup will be unbelievably delicious … on our menu.

By: erinwyso

erinwyso — Mon, 14 Jul 2014 16:45:15 +0000

In reply to jill. Book twinsies! I love Wally too, and I Know This Much is True is one of my favorite books! I hope you enjoy the soup!

By: jill

jill — Mon, 14 Jul 2014 14:41:23 +0000

How funny! I am looking for something to make for dinner tonight. It's a rare because I will be alone and plan on finishing We Are Water! I love Wally lamb! Have you read I Know Thus Much Is True? I think it's meant to be that I make this soup:)

By: erinwyso

erinwyso — Sat, 07 Dec 2013 14:39:17 +0000

In reply to Melinda. Melinda, I'm not familiar with cashew meal, but some meals are defatted during processing, so I suspect this would not work. The cashew cream works here because it's high in fat, so I would highly recommend using that to get a rich and creamy result. Good luck!

By: Melinda

Melinda — Sat, 07 Dec 2013 14:34:02 +0000

Will cashew meal work in the cashew cream? If so would I need to soak/moisten the cashew meal prior to blending? I just bought it at the store and have never used it before. Thanks!

By: erinwyso

erinwyso — Fri, 06 Dec 2013 11:49:44 +0000

In reply to Leila A. Fortier. Oh yay! I only check about once a month, and luckily got to the post office before it closed yesterday. Holy wheat gluten, what fabulously strange items I have here! I cannot wait to figure out how to use them. I will be in touch on that shortly. : )

Thank you, thank you, thank you, Leila!! xo

By: Leila A. Fortier

Leila A. Fortier — Thu, 05 Dec 2013 13:13:14 +0000

In reply to Leila A. Fortier. Oh my word, that recipe looks amazing! I will have to try that too! I soooo wish I could send you fresh produce from here! It is so cheap! Speaking of ingredients from abroad--have you checked your mail lately? I sent you another package a couple weeks ago. :D

By: erinwyso

erinwyso — Thu, 05 Dec 2013 12:05:57 +0000

In reply to Leila A. Fortier.

Leila, I am so happy you enjoyed, and thanks as always for your kind feedback! I am obsessed with soups right now too, there's just something so comforting about them this time of year. I love that you made a double-batch "Fortier" portion, and it was demolished — that makes me so happy!

Now, onto maitake — I have only seen these once or twice in Whole Foods, but they were so ridiculously expensive, I wouldn't buy them. So I keep an eye out for them in Chinatown, but they never have them. Once I do get my hands on some fresh, reasonably priced maitake, I will be making this recipe, which looks to die for! http://www.bonappetit.com/recipe/seared-maitake-mushrooms

By: Leila A. Fortier

Leila A. Fortier — Thu, 05 Dec 2013 10:42:33 +0000

So…now you've turned me into a soup snob;) I refuse to serve canned soups now like I used to. The process is actually so simple, and the results are so much more flavorful and robust…and healthier without all the added sodium etc. I also find myself really enjoying the process of making thick, creamy soups like this in the winter months (even if it is Okinawa winter;). It is such good comfort food. This recipe in particular is outstanding! My husband was also impressed because he is not a big fan of cauliflower, but did not realize there was cauliflower in the soup till I told him, and both him and my son LOVED it. I had made a double batch (known as Fortier portions) and it was all gone that night. The only variations I made, was adding some fresh crushed garlic, and using a different kind of mushrooms which were AMAZING. I cut them much like your cauliflower steaks and pan seared them in Earth Balance before laying them atop the soup. I had never tried this Japanese mushroom before, and if you haven't, you simply must. I know you would love it. They are called "Maitake.".