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Showing 1-4 of 4
on January 10, 2009
I made this for a neighborhood gathering this evening. Instead of the butter or goose fat, I rendered of some finely diced pancetta for use as garnish and cooked the garlic in the rendered fat and extra virgin olive oil. The consistency of this soup is somewhat like egg-drop soup but with much, MUCH more flavor. Everyone liked the soup and I'll definitely make it again. I also think this would be great with some spinach or leafy greens added among other things. Thanks for a great recipe.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By French Tart
on July 09, 2007
I don't know about curing hangovers or prevention of hangovers, but this soup really hit the spot today! I made it exactly as stated in the recipe, and it worked perfecly and was SO simple! I had duck fat which is similar to goose fat - and some nice home-made granary bread. I garnished it with just a few grated truffles - dried ones I have - as a further tribute to the Perigord area of France! Superb, elegant and simple with lots of subtle flavours going on. An excellent choice for a dinner party. Thanks for this sublime recipe Melissa - made for ZWT3. FT:-)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By A Good Thing
on June 14, 2007
on June 10, 2007
I wish I could give this more than 5 stars! This was so easy. It uses ingredients we always have on hand, and the flavour is so rich! Thank you so much for this recipe. It is absolutely card worthy!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (272 g)
Servings Per Recipe: 4