Comments on: cauliflower soup

By: What I’ve been cooking | Lovelorn Unicorn

What I’ve been cooking | Lovelorn Unicorn — Wed, 24 Nov 2010 23:20:02 +0000

[...] Spring asparagus hash - Cauliflower soup - Chickpea salad with roasted red [...]

By: Nine ways to use home made chicken stock

Nine ways to use home made chicken stock — Sat, 31 Jul 2010 13:42:58 +0000

[...] the simple cauliflower soup with a secret [...]

By: JoolzGirl

JoolzGirl — Sat, 05 Jun 2010 01:50:06 +0000

Oooh this sounds so good. My next door neighbour serves up baked cauliflower all through winter - but I’m loving the idea of creating the soup with BLUE CHEESE omg yum

By: Soup for the soul | Text Bent

Soup for the soul | Text Bent — Tue, 18 May 2010 03:41:31 +0000

[...] And, if The Boy lucks out tonight, we’re going to splash out on something different – Cauliflower soup with blue cheese courtesy of my favourite food blog, Trotski & Ash. Something to look forward [...]

By: Ian

Ian — Sun, 11 Oct 2009 06:35:40 +0000

Take one step back and make your own chicken stock. At Woolies, or any shop that sells cut up neat, buy a kilo or so of chicken frames (depending on the size of your stock pot) and a small rack of pork ribs. The frames normally cost around $2 a kilo. Put them in a pot of cold water along with a handful of peppercorns, a bay leaf, a bunch of fresh herbs if you’ve got some (thyme, marjoram, tarragon, etc) and a few inches of lemon zest. Simmer for 5-6 hours and strain. You’ll have 2-3 litres of stock to use for cauliflower soup - or pumpkin, zucchini, vegetable, spring vegetable, minestrone or Chinese noodle soups - for the rest of the week.
If you’ve used a whole chicken or very meaty frames, you can separate the remaining flesh from the bones, mince it up and use it to stuff pancakes as my Latvian mother-in-law did. But that’s another story…

By: Hailey

Hailey — Wed, 23 Sep 2009 11:43:41 +0000

Good recipe, thanx!

By: romy

romy — Wed, 03 Jun 2009 09:23:37 +0000

It’s an interesting question, definitely, and one I have mulled over. In a forum like the internet or the blogoshpere I think the importance is in the sharing of knowledge, a kind of cross platform, world-wide kitchen. In the blogosphere it’s common practice to reference recipes
from published books, but perhaps this does not make it right? This cauliflower soup recipe is an interesting example, as Alexander credits it to a friend of hers. So even though the recipe is published in The Cook’s Companion she still makes reference to where it came from. I wonder where the friend got the idea for her original recipe?

The recipes on Trotski & Ash are the recipes we cook in our everyday lives, some of them come from published recipe books, and when they do we’ll always reference them. We always make a note too of where we’ve made changes to a recipe and I think the line is fuzzy as to how much a recipe needs to change to make it ‘all’ our own. I’d like to see readers make their own changes to the recipes, make comments, and let us know how it goes, so we can learn and our recipes can evolve too.

By: mim faukes

mim faukes — Tue, 02 Jun 2009 21:38:47 +0000

Can you talk about your own thoughts on printing previously-published recipes? I think some folks draw a line between those printed (typewritten?) by mum and those published in a bound book. Do recipes have ‘copyright’? Or maybe they stand in the cultural consciousness like any story, changed slightly every time it’s told and therefore collectively owned.

By: Benjamin Law

Benjamin Law — Sun, 31 May 2009 10:08:38 +0000

YOM. Am making a slight variation of this now, and I think the Vegemite just might be the key. So far, smelling gooood.

By: sarah

sarah — Tue, 26 May 2009 02:04:34 +0000

It really is so delicious! Thanks so much for all your feedback and kind words everyone! !!! Deglazing the pan sounds excellent, you will have to make one for us!!! x Sarah