I made this soup last night for a dinner party. It was a huge hit! I like a smooth consistency so I simmered the soup for nearly 2 hours to meld everything together and also added one russet potato, again for consistency more than anything (and who doesn't love potato). As a result, I reduced the amount of flour by one tablespoon. I then used the immersion blender to have a smooth, creamy consistency. This was an outstanding recipe and went extremely well with dinner (mustard crusted chicken, steamed broccoli with a gruyere cheese sauce).
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I made this soup last night for a dinner party. It was a huge hit! I like a smooth consistency...