I used this recipe, but I didn't quite have enough chicken stock. I also doubled the potato, and used a bit of extra half-and-half, since what I had was about to expire. My potato was also a russet potato, because that's what I had on hand. At any rate, the soup was fantastic. Keep in mind that spring garlic or green garlic doesn't nearly have the spicy bite or scent that mature garlic has. The result was phenomenal. It made two very generous bowls and two cups left over. In fact, I'm going to go have those leftovers. Right. Now.
Total cost for the soup was maybe $4, including the half-and-half that was about to be trashed and the rather expensive chicken broth concentrate I had on hand. Not bad at all!
The port bread was sliced and grilled in a pan with butter. Gabriel destroyed five slices, it was so good. However, it deserves its own post. That will come soon. Very soon!
Eat well, my lovelies!
-- Sent from my Palm Prē
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