Comments on: Cauliflower Soup with Morbier Air Profiteroles

By: Kathryn

Kathryn — Sat, 05 Jun 2010 12:04:45 +0000

What a lovely recipe to find at this time of year when there are perfect Breton cauliflowers around. Home grown is best but when I don’t have any in the garden the Breton ones are a very close second

Only just discovered your site – I’m in love

By: Mike

Mike — Fri, 05 Feb 2010 17:32:54 +0000

Lovin the garnish, dont like cauliflower or cheese, and together is my idea of food hell, although I liked the cauliflower and squid risotto at The Ledbury from Brett, but anyway, I wont do this exact dish but will steal the Profiteroles idea as a soup garnish for something else

Cheers

By: Sam

Sam — Sun, 31 Jan 2010 21:59:41 +0000

Ah – Cauliflower soup. I learned about expressing the pureness of cauliflower in a soup from Paul Bertolli’s book “Cooking by Hand”. I studied his method and perfected it (in my opinion), by swapping olive oil for butter. I know it’s rather simple and not at your level but you might find it interesting. http://becksposhnosh.blogspot.com/2008/09/tale-of-two-cauliflower-soups.html
I wish I had someone like you to cook for me – everything sounds so delicious – and I am feeling very lazy these days.

By: Cooking tips on sesame seeds | Cooking Advice

Cooking tips on sesame seeds | Cooking Advice — Sun, 31 Jan 2010 19:09:29 +0000

[...] Cauliflower Soup with Morbier Air Profiteroles Recipe by Madalene … [...]

By: pamela dewey singer

pamela dewey singer — Sun, 31 Jan 2010 17:13:59 +0000

loved the needle….yes men and their toys…James Beard gave me a cuisineart back in the early 70′s which I still use and own along with many other toys..Do you know about the magic bullet???I think it is sold as a Maxi Mix in Europe thru Euroshopping..I live in France 1/2 of the year and I find the euro one is much better designed..
Thank you for your wonderful postings…How fortunate we are all to have this kind of a web..deep sea diving indeed…
I make a culiflower which I steam whole..then smother it with a tapenade,capers,chopped kalamati olives,parsley olive oil and fresh lemon juice and finely chopped white onions..I lightly saute the mix then put it directly onto the steaming cauliflower..Wonderful cold in Pita with Tahina……:)

By: Lady L

Lady L — Sun, 31 Jan 2010 16:55:43 +0000

What a delightfully rustic plate bowl combination to show off your exciting little dish. Who would have thought cauliflower cheese could be given such an interesting slant!

By: zurin

zurin — Sun, 31 Jan 2010 10:43:01 +0000

wow!! I cant believe cauliflower soup cld look so beautiful and tempting…i love ur blog.

By: John

John — Sat, 30 Jan 2010 03:03:40 +0000

Hi there Madalene!

Just discovered your beautiful website! Its late now but I will be back tomorrow to read some more!
Great recipes and nice photos!

By: Bill Spence

Bill Spence — Fri, 29 Jan 2010 10:12:09 +0000

What a delight to find The British Larder. The recipes are scrumptious and made interesting with your comments and information. I am so pleased that you link recipes to the Thermomix; such a wonderful piece of kitchen equipment. I couldn’t live without it and now I have the perfect combination – your recipes and the Thermomix.
Now I must praise The British Larder on my blog.

By: Eleanor

Eleanor — Fri, 29 Jan 2010 10:00:49 +0000

The soup sounds lovely and I want to try it. Liked the insight into keeping the taste pure.

I have a question that I feel I should know the answer to, but never have. Your recipe calls for ‘unsalted butter’, and then says ‘season with salt and pepper’. Can one just use salted butter in the first place?

Many recipes call for ‘unsalted butter’ and then say ‘add salt’. Why?

Although I love unsalted butter, no one else in our home does, so we tend to have only salted butter around, unless I buy the other especially for cooking.