I love this soup! For those that said you couldn't taste the apple I wonder which type of apples were used? I usually opt for tart green apples and find the flavour to be just present, but not overpowering. I use slightly less broth (4 cups) to avoid having an overly watery soup and I always leave out the cream entirely - the soup is so yummy, there's simply no need for it. I've made this soup a few times now, and the only changes I made aside from those mentioned above is adding three small-medium carrots, if they're on hand, and putting goat cheese on top before eating.

Reviewed On: Oct. 18, 2009

Pretty delicious! My only reservation is the salt - it was definitely over the top for me. Next time, in addition to cutting down the broth from 8 to 5 cups, I'll be sub-ing in some water for part of it. Also, I left out the cream - there's no need for it. Honest!

Reviewed On: Sep. 17, 2009

Really, really delicious! I made a few tweaks, based on what I had handy, but overall I stayed true to the recipe and was very pleased with the final result. I used a large red onion as a sub for the two whites, used one cup of veg broth and one cup of water instead of two cups of water, cut out the salt (because of the broth) and dumped fresh spinach on top of everything during the last 5 minutes.

Reviewed On: Jul. 23, 2009