Reviewed: Oct. 30, 2008

This just tastes like a great big ol' bowl of autumn. So, so, so good. I did make one change to the recipe in that I used ham base rather than chicken base, but other than that I followed to a T. I'm not a big fan of allspice, but once the soup had a chance for all the flavors to meld, it was perfect. I served with little pieces of toasted french bread with parmesan cheese broiled on the toast. Take a chance on a new recipe, I don't think you'll be disappointed with this one.

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42 users found this review helpful

Reviewer:

mollyaqua

Cooking Level: Expert

Reviewed: Mar. 1, 2010

Made some changes, based on other reviews and a desire to combine this with other root vegetable soup recipes. Roasted the parsnips and one large carrot along with four turnips, one onion and one celery root. Sprinkled first with herbes de provence, along with the oil, salt and pepper. Sauteed a carrot or two and about six cloves of garlic along with the onion and celery, and used half and half instead of the milk and cream. Definitely took additional stock to thin it sufficiently. Finally, seasoned with the ginger and nutmeg, and added some ground cumin and a few squeezes of lemon. Left out the sugar and other spices. Garnished with snipped chives. Altogether, really complex and delicious, not at all bland. You can really taste the vegetables. Worth investing in all that produce!

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21 users found this review helpful

Reviewer:

EverSince

Reviewed: Nov. 1, 2010

Definitely my fave soup recipe of the season so far. I omit the brown sugar and the allspice, and I sometimes throw in some cubed leftover baked potatoes to the puree stage (just use my good old immersion stick blender.) So delicious! Thanks, Alan!

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15 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Jan. 25, 2012

Unique flavor! I omitted the sugar and I think it was perfect! Garnished with gorgonzola.

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13 users found this review helpful

Reviewer:

bethsanchez23

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Fort Bragg, North Carolina, USA

Reviewed: Jan. 3, 2009

This was a nice, thick, hearty soup. I made this at Christmas time for some friends and it was just perfect! I will definitely be making this again.

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12 users found this review helpful

Reviewer:

FireCoral417

Cooking Level: Expert

Living In: Deerfield Beach, Florida, USA

Reviewed: Dec. 11, 2011

EXCELLENT TASTE! Way too thick, though. I had to add almost 3 more cups of broth (I used half chicken broth, half vegetable stock) to get it to the consistency of a soup instead of a baby-foodish thickness. But that's fine, now I know that and I'll be making this regularly from now on! Bring on the CSA parsnips that I never knew what to do with until now!

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9 users found this review helpful

Reviewer:

poohey23

Cooking Level: Intermediate

Reviewed: Dec. 13, 2011

Wow was this good! Easily as good as what you'd pay a lot for at a nice restaurant. I woke up at 3am and couldn't stop thinking about this in my fridge so I got up and had some. I followed the directions exactly - perfect.

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7 users found this review helpful

Reviewer:

jessy435

Cooking Level: Expert

Home Town: Rockville, Maryland, USA

Living In: Boulder, Colorado, USA

Reviewed: Mar. 23, 2010

Delicious!!! Used Fat Free Milk in place of whole and heavy cream.

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7 users found this review helpful

Reviewer:

KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

Reviewed: Nov. 28, 2011

Fabulous soup! Tried for first time on Thanksgiving and everyone raved about it! I highly recommend this one!

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6 users found this review helpful

Reviewer:

Chantell

Reviewed: Nov. 12, 2011

I added halibut to this recipe and it turned out amazing. My husband LOVED it but says he will only eat it Oct-Dec. Go figure! I did the following to it: Cooked only 1/2-2/3 of the total veggies in the soup but used actually 5 cups chicken stock, 1-1.5 lb halibut cubed/deboned/skinned (my hubby caught it in Canada). I took the entire spice mixture and put half-2/3 into the simmering veggies as the recipe says to, then the other half I sprinkled over the cubed fish, which I added last to prevent the fish from being too rubbery. DELICIOUS! Serve with buttered/garlic salted bagguette bread toasted in the over.

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6 users found this review helpful