Ginger-Cauliflower Soup

I upped the ginger to a five inch piece with 3 inches minced in the soup and two inches minced in the relish. I also added a shake of chili pepper and freshly ground black pepper to the soup. It was flavorful but the leftovers reheated the next day were excellent. Next time, I'll cook this soup a day in advance.

I've made this soup twice. Once as a first course for friends, and then as an hors d'oeuvre for a private chef job, passed in little cordial glasses. It's silky, elegant and delicious. The ginger scallion relish is key, don't skip it. I agree with other reviewers that, as written, the lemon grass and ginger flavors are not strong enough. I tripled the amount of ginger and lemon grass, and made my own veg. broth too, that also had ginger and lemon grass. Got rave reviews! Love this soup.

I agree with Joy that the ginger and lemongrass was very subtle, so I added more fresh ginger at the end and hit it with the immersion blender. Added/blended until it was just right. The relish is terrific; make extra.

Hi NY Times Cooking, I have a request: please when you write "1 medium russet potato, diced" please add in, as you do sometimes, "about 1.5 cups diced" (or whatever the measurement is.) With the supersizing/selective breeding of veggies and fruits, the size range that say, an onion, can come in is now very broad, and over time I forget what 'one onion' looks like. Its especially challenging when I'm using produce that I'm not at all familiar with. Many, may thanks!

I didn't have lemongrass, but was told that the zest of one lemon can substitute for 2 stalks of lemongrass.

Delicious and creative! The lemongrass and ginger flavorings were very subtle, however, so I’ll add more next time.

Followed the recipe to a T, except added more ginger. Just loved the soup. Will make again and again. The relish was fantastic. I made extra, May use it for a salad dressing. I love NY Times recipes, have made quite a few and have saved loads of them. First time writing a note, though. Love reading all the notes that others add to recipes.

I had two heads of cauliflower, so made a double batch. No potatoes. Noting comment that lemongrass flavor was too mild, I did the following: used four nice thick lemongrass stalks, and instead of smashing them to flavor the oil, I removed the coarse layers, chopped them into 1/2" pieces, and sauteed them along with the gingerroot (chopped, not grated). After cooking soup, I strained it. Instead of scallions, I chopped about 6 shallots. No cilantro or limes. Delicious and sophisticated!

Relish was an amazing addition. Used less ginger, but will definitely use more next time. No lemongrass so I used some lemon juice, which was just fine. Added an onion, which I believed helped both favor and texture.

Agreed needs more ginger and lemongrass...just used a small skinny stalk puréed ...not to enuf! Terry would like some bits of cauliflower and potato left I. The soup. Added more water for texture of a thick milkshake since it had cooked down quite a bit. Grated zest of 2 limes may have give. It a slightly bitter taste if there was pith in it. Otherwise very good..and filling.

This looks delightful and I can't wait to try it. Will season more aggressively with the ginger than indicated here, and will use the lemon verbena from my garden in place of lemon grass. In case you don't know, the two have the same lovely perfume and taste and smell EXACTLY the same! Just pick off a handful or so of the leaves and add them along with the stock in Step 1. Remove as you would the lemon grass in Step 3. I actually prefer the verbena and it's easy to grow in pots.

The relish completely overpowered the soup. We tried adding a tiny amount of coconut milk to give it a richer mouth feel since it was grainy. The ginger and lemon grass were a nice idea and I expected it to taste like a thai soup I'd had. The relish was good on the bread we dipped into it but on the soup it gave it an overwhelming vinegary taste. I the future we'll stick with making potato leek soup but perhaps add cauliflower to it since we like reducing carbs with vegetables.

The ginger scallion relish is key, don't skip it. I agree with other reviewers that, as written, the lemon grass and ginger flavors are not strong enough. I tripled the amount of ginger and lemon grass

Used lemon zest instead of lemon grass Parsley instead of cilantro Added garlic chives because I didn’t have enough scallions Used 1/2 sunflower seed oil and half avocado oil Next time more ginger and lemon zest or lemon grass Even so delicious

I cooked this Sunday night and served it today. I used two stalks of lemongrass - would probably use more next time, and maybe a little more ginger. Other than that I followed the recipe exactly. I enjoyed the soup but did not care for the sherry vinegar in the relish, so I will omit it the next time.