Bleu Harvest Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 11, 2014
Like Winnie, I added more squash and pureed the carrots & squash in the broth with a immersion blender before adding the onions & bacon. I also added 8oz chopped mushrooms. It was very good at this point. I added the beans, but didn't need to because it was a hearty soup even before then. Adding the bleu cheese gave it a nice additional flavor, but it is good with or without.
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Reviewed: Jan. 13, 2013
For a broth soup, I think it lacks sufficient texture. The blue cheese was a little out of place in a broth. I think I would have preferred a puréed kind of soup instead, mashing the squash instead of having chunks and less liquid to make it thicker, something like a pumpkin soup.
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Reviewed: Dec. 5, 2012
This soup is a broth soup and the bleu cheese gives it a very distinct flavor. My whole family loved it! I have one child who doesn't like bleu cheese so having it as a sprinkle on addition was great although I do think it would be delicious added to the whole soup because it would melt in more. I think it could very easily be turned into a cream soup. Thank you Cheflucas!
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Reviewed: Nov. 13, 2012
Soup seemed very thin. I added another acorn squash, and then chose to blend carrots, squash, and broth to give a little heartier soup. Still seemed thin. Another time I would add more. The flavors were very nice.
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Reviewed: Sep. 26, 2012
A great alternative to baked acorn squash for a novice cook like myself. I save 5-star ratings for dishes that knock your socks off but this really was extremely tasty and it got better as the cheese infused the broth. When I make this again (and I will), I will definitely include mushrooms again but I will cook the bacon by itself (I cooked it for about 15 min with the onions and couldn't get it crunchy).
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Reviewed: Sep. 26, 2012
Great job cheflucas! I should be able to make this sometime soon.
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