Reviewed: Apr. 9, 2012

I did use only 2 leeks, and they wasn't overpowering, so next time I'll try all 4. Also I used red wine because I didn't have sherry, and the flavour is amazing! Will definitely make again. The color was very brown, not sure why, just didn't look like the pics. Other than the changes listed above and vegetable broth instead of chicken broth.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Diane, Manitoba

Reviewed: Apr. 3, 2012

TEN stars!!! I cut the amount of leeks in half, added the roasted garlic after I sauteed the leeks w/garlic and shallots, and sliced up leftover steak for garnish, along with oven roasted potatoes (also served in the soup) and fresh grated parmesan. Holy cow...

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lauraellen225

Cooking Level: Professional

Home Town: Kinsman, Ohio, USA

Living In: San Diego, California, USA

Reviewed: Feb. 14, 2012

Great tasting soup. I used two leeks instead of four. Also if you want to really make this soup stand out, toss in some pre-cooked lump crab or lobster at the end. Don't break up the crab by over stirring. Thanks to my daughter for giving me an electric garlic roaster for Christmas.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Reviewed: Jan. 7, 2012

I haven't tried this yet, but I had saved it. Just got my Mother's recipe from my Dad cause I loved her's so much (she's been gone 8yrs now). Just compared them and they are exactly alike. I'll be making this later today.....can't wait!!! Rated it 5 stars in anticipation!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kerrie

Cooking Level: Intermediate

Living In: Lynn, Massachusetts, USA

Reviewed: Dec. 23, 2011

It's not that it wasn't edible, but it was just ok. Probably won't make it again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Yoga Chick

Cooking Level: Beginning

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Nov. 27, 2011

I served it over a cooked Lobster Claw, a jumbo shrimp, and a large sea scallop in each bowl.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ASMcCall2010

Reviewed: Nov. 3, 2011

My fiancé and I loved this. I followed the recipe exactly, and it turned out to be a rich and lucious soup that made our apartment smell wonderful.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nixer930

Cooking Level: Beginning

Home Town: Spring, Texas, USA

Reviewed: Nov. 2, 2011

I am really having a hard time figuring out why this soup has such a high rating because honestly I dont think it deserves it. It is a great base, IF you reduce the number of leeks. But even then, the soup is nothing special and inorder to give it flavor or personalty it requires basically a rewriting of the recipe. If you don't reduce the number of leeks, the soup will end up sour which I don't understand as leeks are usually a mild flavor, but in this recipe they over dominate. I followed the recipe then let it sit and cook in a slow-cooker (as I do with all of my soups). Every time I walked by it, I added something else to try to save it. In the end, I just ended up ditching it because it wasn't worth it. We did eat it (very doctored) and it was ok, but nothing worth keeping, modifying, or attempting again. Good luck and hope it works better for you.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mel

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Oct. 26, 2011

Very strong flavor...not only of garlic but of leeks. I made exactly as written. Since it was such an overpowering taste, it was hard to really enjoy. We will not be making this again.

Was this review helpful? [ YES ]
2 users found this review helpful