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Apr. 18th, 2022 07:11 amImportant fact I learned yesterday:
If you are planning to make cauliflower soup and you find a purple cauliflower at the store and get really excited about the idea of colorful vegetables, you should be aware that, in the process of cooking the soup, the purple color will leech out of the cauliflower and into the broth, making the broth purple. (The cauliflower will remain purple.) If you then add milk to the broth, it will turn a light but vivid lavender color. And if you add cheddar cheese at the end, the broth turns ever so slightly pink.
And then you will have a big pot of soup that tastes very good but looks a bit like some sort of fruit-flavored pudding dessert and it's going to be disconcerting.
(The soup also has orange cauliflower and broccoli, which makes it more colorful but did not affect the color of the broth as far as I can tell.)
If you are planning to make cauliflower soup and you find a purple cauliflower at the store and get really excited about the idea of colorful vegetables, you should be aware that, in the process of cooking the soup, the purple color will leech out of the cauliflower and into the broth, making the broth purple. (The cauliflower will remain purple.) If you then add milk to the broth, it will turn a light but vivid lavender color. And if you add cheddar cheese at the end, the broth turns ever so slightly pink.
And then you will have a big pot of soup that tastes very good but looks a bit like some sort of fruit-flavored pudding dessert and it's going to be disconcerting.
(The soup also has orange cauliflower and broccoli, which makes it more colorful but did not affect the color of the broth as far as I can tell.)
