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.
The soup is tasty, albeit a little heavy on the garlic. I didn't enjoy the long strands of leek in the soup. I reread the recipe thinking I must have missed the step to chop them up rather than just slice them across. I ended up using my immersion blender to break those down a bit.
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.
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