Yield: Yields 6 cups.
Servings: four to six.
Part of this soup is puréed to add body, but it remains chunky and chowder-like and is also good chilled. If you make it ahead and reheat it, you may need to thin it with a bit of water.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Absolutely dynamite. Such rich flavour- the extra onion and garlic are key. I frequently make this to freeze for work lunches. It completely makes my day! I don't bother with the crème fraîche either; it's perfect on its own.
simple, fast, and really yummy. I didnt add the creme fraiche, and it tasted plenty rich and robust. (with fewer calories) Make a double batch, and freeze the other half.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?