2 Reviews

I like it but I'm going on taste...not looks. ;) My family wouldn't touch it but I kind of figured that so I halved the recipe. I used my immersion blender and it is really thick. Almost like pudding. It is a very easy, healthy recipe so I will be making this again. If it doesn't warm up here it will be sooner rather than later. Thanks so much for posting!

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mydesigirl April 26, 2010

A really lovely soup which was easy to make and which we’ll certainly enjoy again during the coming winter months when soups are just SO welcome! A wonderful blend of flavours! I used a homemade chicken stock (I generally have some on hand as I use it a lot) and I made this almost exactly to the recipe. I omitted the red pepper flakes (a personal taste preference) and I added some finely chopped fresh basil in step 7. I didn’t use any flour, and I puréed all of the soup with an immersion blender as I prefer my soups puréed. I’ve made this for Pick a Chef 2006. Thank you, Annisette, for three really wonderful recipes which we will enjoy again and again!

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bluemoon downunder May 25, 2006
Rainbow Garlic Soup