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Great Recipe. Leaning down on the blender lid is not a sure fire way to prevent burns. The reason why it spurts up is because the hot soup atomizes and turns very quickly into steam, spiking the pressure. The best way deal with this is to take the center 'hole' part out of the blender lid, so pressure can flow out, loosely bunch up a clean kitchen towel, and hold that over the hole. Make sure it goes all the way around the hole so no soup can come out, but make sure it is on there loosely enough to not cork in the pressure.

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andythebouncer April 04, 2013

Wonderful recipe! This soup has excellent flavor and texture. It's a winner in our home with adults and children alike!

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Lauren M. December 08, 2014

I made this with half and half instead of heavy cream for the obvious reason and it was simply supurb! I also appreciated the advice about the blender as I experienced this "mishap" with another soup. I added white pepper as I love the flavor but no other changes. This will be a stadard, especially when the chives pop up in my garden in the spring. Fantastic!

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LydiaWilder May 13, 2013

I have made this twice already, and it has the richest flavor imaginable for something made with simple ingredients. There are never any leftovers!

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Andi In The Kitchen October 10, 2009

I prepared this recipe today and it was fantastic! 'Twas an easy straightforward recipe that is full of flavor. I had it with a salmon and asparagus dinner. In the winter this would be great warm and with the potatoes slightly chunky!

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SmoothK September 14, 2009

I didn't know it was possible for me to love Tony Bourdain more than I did before... Excellent.

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Megohm January 30, 2008
Anthony Bourdain's Les Halles Vichyssoise