I made this recipe for Thanksgiving dinner on Saturday night, and I served it in hollowed-out gourds. I had 10 people for dinner, and everyone couldn't stop raving about it. I made the soup two days in advance and kept it refrigerated. When it came time to serve it, I squirted the cream and swirled it on top, with a sprinkle of nutmeg and chopped fresh chives from my garden. I highly recommend this recipe!
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I made this recipe for Thanksgiving dinner on Saturday night, and I served it in hollowed-out...