This was pretty good but I wasn't thrilled. I think it could use a bit more salt, perhaps 1/2t instead of 1/4. That said, it was thick and creamy even without an entire cup of heavy cream like most recipes.
I wish I had more then 5 stars to give this soup. Absolutely divine. It is one of those things that are so good, but you can't quite figure out how it was that good with those few ingredients. I made this in the afternoon and let it sit until dinner. I served it as part of a cold dinner, along with a huge salad, and some pita and hummous. I used fat free vegetable broth instead of the chicken and I could see using margarine and serving this vegan too. Really wonderful recipe, Paula. Thanks!
Fantastic! I made this for my Bastille Day feast and it was easy, creamy, perfectly delicious. Pictures and reference featured on my blog: http://legallyeating.com/2009/07/14/vive-la-france-but-you-know-in-america/ Thanks PaulaG!!
This was wonderful! I have to agree with another reviewer it's hard to work out where all the flavor comes from but it sure is great. Tasting it I could have sworn it had quite a bit of cream in it. I served at room temperature and only change I made was to use bintje potatoes because I think they're about the closest thing to yukon gold widely available in Australia.
Fantastic recipe! I substituted vegetable stock for the chicken stock and used Earth Balance vegan margarine instead of butter and it turned out great. Very versatile!!
A really yummy soup which I KNOW I'll enjoy even more in warmer weather, but I was keen to try it now (so I didn't forget about it) because it sounded so good - and because it was so low fat. I halved the recipe (simply because I was making it out of season) but in summer I'll certainly be doubling it! The only changes I made were to add some minced garlic (in step 1) and some cumin (in step 3). I used homemade chicken stock. I enjoyed this at room temperature. Creamy and really flavoursome! Thanks for yet another wonderful recipe, Paula!