Delicious! Made it into a meal (as opposed to finger food) by tossing in a couple handfuls of frozen peas at the same time as the prawns, and serving over bow tie pasta. Oh, and only used a 1/2 c butter (plenty) and cut the salt way back...only used about a quarter/half teaspoon.

Reviewed On: Jul. 13, 2011

Very good, very simple recipe! I also used chicken stock because I didn't have veg. (I think chicken adds more flavour anyway). Had a large head of cauliflower and a big pot to fill, so I doubled the stock and milk. Also used 3 potatoes, and threw in half a small bunch of broccoli I wanted to use up. Blended it smooth with an immersion blender after I added the milk (when it was a bit cooler). My stock just covered all the veggies as they simmered, and when I added the milk and blended, it came out perfectly thick and creamy. Didn't need to thicken with anything. I think the blending is very important, and from the photo on this recipe, it would appear that it was? Wouldn't do it any other way. The liquid/veggie ratio is the trick with getting the right consistency to this soup, since heads of cauliflower come in such varied sizes. Adding more potatoes will always help with thickening as well. Oh, and served it with garlic-parmesan croutons on top. Yummm...my 6yr old had 2 HUGE bowls!

Reviewed On: Mar. 29, 2011

Amazing chicken!! Thought the ingredient mix a little strange but tried it because of the good reviews. So glad I did! Used the recipe mostly as is, only used half the onion soup mix (another reviewer said too oniony with the whole thing) and added a splash of sweet red chili sauce. Sprinkled the chicken lightly with seasoning salt and granulated garlic before pouring the sauce over. Absolutely delicious!! Served with rice, steamed veggies and a green salad. Will most definitely make again and again!

Reviewed On: Feb. 28, 2011