Reviewed: Jul. 28, 2011

Excellent! Fresh grated Parmesana Regianno was the perfect topping for perfection!

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Reviewer:

Judy

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Living In: Franklin, Tennessee, USA

Reviewed: Feb. 14, 2011

This soup seemed like a battle of the week flavors. All the flavors were very delicate. The soup is DEFINITELY better the second day.

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erynotyuki

Home Town: Coplay, Pennsylvania, USA

Reviewed: Jan. 25, 2011

Greatly disappointed. After reading the reviews here I thought I'd found the master vehicle for my fresh organic fennel. Instead I was underwhelmed by this thin, earthy-tasting soup. The flavors blend strangely. The tang of buttermilk is interesting but I'm not impressed with this dish in the least. It reminds me of a poor attempt at the famous Thai soup Thom Kha.

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cleverpun

Cooking Level: Expert

Living In: Austin, Texas, USA

Reviewed: Dec. 12, 2010

Wonderful rich soup. Only changes I make are to sear the chicken in oil and about 4 cloves minced garlic, and to double the water/chicken stock because we all love the broth. Healthy, hearty, and delicious. I've never served this to anyone who has not asked for the recipe. Thanks so much for posting it.

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keelydwilson

Reviewed: Nov. 29, 2010

This is a good start, but I wasn't completely happy with it. I made it while trying to get rid of some extra fennel. The directions on what to do with the chicken are a little confusing. Your best bet is to sautee the chicken in a saucepan with butter, onion, garlic, and a bit of sherry, mix the other ingredients in a separate stock pot and build the soup from there. Also, instead of soup base and water, why not just use chicken stock, so you can skip the water and avoid additives like msg? The broth was a bit bland at first, so I added black pepper and red pepper flakes. Also, instead of buttermilk AND half & half (which seems unnecessarily complicated), it might just be quicker to use heavy cream. Or just half & half. I also saw this question: Cream Sherry is a type of sweet sherry blend that is available in the booze aisle.

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Jennifer Juniper

Cooking Level: Intermediate

Reviewed: Nov. 12, 2010

To the person who wondered how this recipe came out - well, wonderful is the first word that comes to mind. It was my first time cooking with whole fennel as well as wine. I got Harvey's Bristol Cream Sherry - might as well get the best to create the best. I highly recommend this recipe. It will make you feel like you graduated from Le Cordon Bleu!!!

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Gazebo

Cooking Level: Expert

Reviewed: May 24, 2010

This soup was awesome! My 2 year old could not stop saying yummy yummy while he inhaled it and then asked for more. I did make a lot of changes though. It seems to be a very forgiving recipe. I doubled all of the liquid ingredients and the soup base. I added the water and soup base with the sherry to cook the chicken. I left out the red bell pepper and added diced carrots, celery and shallots that I had sauteed in garlic and olive oil. I also used fresh lemon zest and fresh ground pepper instead of lemon pepper. I served it with cooked wild rice that everyone could add to their liking. Had I known it would be so good, I would have made more!

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jllybn

Reviewed: Mar. 9, 2010

Add lemon zest & fresh pepper, so much better! half a lemon will do.... I also put in 3 cloves of garlic YUM!

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JUDE

Reviewed: Jan. 18, 2010

Not a fan, the chicken was too dry. Otherwise the flavor was good, but if I were to try this recipe again I would use dark meat and not breasts.

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chavaleh

Reviewed: Nov. 5, 2009

Excellent. I made a few additions: 1 onion, diced; 1 carrot; 1 potato; sliced thin; and 1/2 c. brown rice. I substituted bouillion cubes for the soup base and doubled the sherry. I simmered it all on very low heat, covered, for about an hour and ended up adding about 50% more buttermilk, half&half, and water since the potatoes thickened the broth a bit. Definitely a winner! My brother, who is not the most adventurous eater, said that this was amazing. Will be making it again!

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