This is one of those sleeper type recipes. You know,very popular seasonally, usually autumn and winter. It then slips away while we enjoy the lighter fare of spring and summer returning again as the temperature drops. With few ingredients this is a soup that is definitely not stingy on flavour. I added about 1/4 C. small diced carrot, only to enhance the colour. Not having heavy cream, I opted for a mixture of 1/2 and 1/2 and milk. The finished soup has a perfect consistency while still warm. It will later require thinning. I suppose I am at a point in my own cooking where roux is no longer a four letter word. Which, by the way, was a long time coming and made for some mighty horrid outcomes. Everything was working as it should roux-wise here, but I became worried at the thickness while the cream was being incorporated. Thick enough to get tangled up and stuck inside the whisk even! Experience told me to keep adding the liquid as directed even though the potted floury blob didn't look promising. Keep whisking, and babysit, as this easily becomes overdone, quickly browning or even burning the pot bottom. More so, if using a thin (cheap :-})pot like me. Don't give up. It will work! Overall I think this is a deliciously fine soup. Thanks for the recipe.
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