Reviewed: Nov. 16, 2010

This is great stuff. Its worth the cost, the effort, the time and you should serve it to someone that has good taste.

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24 users found this review helpful

Reviewer:

Reviewed: Dec. 3, 2010

I'm a bit of a new cook, so I ended up burning the pan when I added the flour. I didn't blend the celery well enough, and the soup was entirely too watery, which may have been because I refused to add the rind, and, in getting rid of the rind, I lost a bit of cheese. Despite all this, it ended up being -really- good, which is where all the stars come in. My mom tried it and commented that it seemed unflavorful, while my uncle said he liked it. I, myself, find myself wanting more right now. Imagine how good it would taste if it made it RIGHT! So, I intend to make this again, properly, and then to write a better informed review

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18 users found this review helpful

Reviewer:

slashedupinsanity

Cooking Level: Intermediate

Reviewed: Jan. 12, 2011

3.5. Really yummy, but I think it could use more celery. Also used vegetable broth, herbs de provence, garlic powder, tumeric, and salt. served with sliced baguettes.

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15 users found this review helpful

Reviewer:

venticat

Reviewed: Feb. 18, 2011

Love this soup. Made exactly as described and it was amazing.

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14 users found this review helpful

Reviewer:

LEYDA583

Cooking Level: Intermediate

Home Town: Apex, North Carolina, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Apr. 2, 2011

I added garlic, tarragon, thyme, 2 bay leaves, and red pepper flake. I also finished with julienne sliced green apple and some crisped fake bacon (Morning Star Farms) instead of the peppers. They were a great contrast in flavor. It was fantastic! Served it with a green leaf/apple salad with a lemon vinaigrette. Great meal.

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10 users found this review helpful