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Reviewed: Dec. 4, 2007

I had first tried this soup at the Vermont Culinary School restaurant a few years ago in Burlington and have since been hunting high and low looking for this recipe. I left out the leeks and just sauteed sliced Spanish white onions instead and it gave it a sweeter taste. I did not use whipped cream but just heavy table cream instead and it came out fine. This is great winter soup and the lemon wedge and croutons are a perfect addition. Also, a few sprinkles of grated Asiago or parmasan cheese on top is also tasty toppings. Goes well with a very dry, white wine.

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FAIRDOSE

	Cooking Level: Expert Living In: Montreal, Quebec, Canada
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Reviewed: Dec. 7, 2006

Ok, I made this yesterday and didn't care for it at all. The texture, taste and color were all "off" to me. It took a lot of time to prepare so I was pretty sad about it. I read the reviews and noted it was better the second day, so I put it in the fridge, not imagining it could improve at all. Well I tasted some tonight, and it is, indeed, much better. Not knock your socks off better, but it is edible and a little more enjoyable. Probably a soup that you don't want to eat a lot of in one sitting, lol. I only used 1 leek, white part only, and 1/2 cup cream. I used my immersion blender for the first time and it worked very well

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What a Dish!

	Cooking Level: Intermediate
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Reviewed: Nov. 15, 2006

This soup was great...the second day. Next time I make this soup, I'll definitely finish the soup and serve it the next day. The flavor was so much better the second day. I also cut the leeks down to one but left the rest of the recipe the same. Give yourself lots of time with this soup. It takes a while to make. A perfect soup to prepare a day ahead.

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cbbradshaw


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Reviewed: Oct. 30, 2006

This was soooo delicious! Like other reviewers, I used just one leek (it was pretty enormous). The only thing that let it down was the unappetizing murky color. But anyway, thanks for an awesome recipe, Marian!

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Caroline C

	Cooking Level: Expert Living In: Denver, Colorado, USA
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Reviewed: Dec. 3, 2005

mmmm creamy and garlicy.. upon the advive of other reviewers, I only used one leek. It was plenty, I think 4 would be way too much, unless my leeks were especially giant. Next time I'm going to use milk or blend cream instead of the whipping cream.

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Cindy

	Cooking Level: Expert Home Town: Lewisporte, Newfoundland, Canada Living In: Stephenville, Newfoundland, Canada
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Reviewed: Oct. 31, 2005

A good soup, but way too many leeks. I made a 2nd time and used 1 large leek as opposed to 4. Came out much better. I also added some oven roasted red potatoes with rosemary and garlic to the recipe. Came out excellent. Overall this is a solid recipe that gives you a great base to work with.

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VESPAO

	Cooking Level: Intermediate Home Town: New Bedford, Massachusetts, USA
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Reviewed: Jan. 22, 2005

A flavorful and sophisticated soup. This could be called leek soup as much as garlic soup. A wonderful blend of the two. I would recommend not using any of the cream, or up to half of it. The pureed vegetables have enough of a creamy texture on their own.

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REDUMBRELLA


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Reviewed: Mar. 13, 2004

This is probably my favorite soup. I have made this several times. It is extremely rich and flavorful, very smooth. Roasting the garlic makes the house smell fabulous as well. I can't imagine a better roasted garlic soup recipe.

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Shellygloo

	Home Town: Maumee, Ohio, USA Living In: Mount Vernon, Ohio, USA
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Reviewed: Dec. 29, 2003

This soup has good depth and texture. Was a good "starter" for a big Thanksgiving meal.

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MICHELLETINKER


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