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« CELERY ROOT & WILD RICE CHOWDER | Main | CHICKEN IN ESCABECHE OF CARAMELIZED ONIONS, CARROTS & JALAPENOS »

Comments

DinerGirl

Including bacon or pancetta would be a great addition. This looks great -- I know what I'm making Friday night.

Luisa

I'm glad you tried this - it did sound so good. The three steps sort of scared me off, so I'm hoping to try a different one from the article, but now that the sun's finally out, winter soups are going on the - um - back burner (ow).

Luisa

I'm glad you tried this - it did sound so good. The three steps sort of scared me off, so I'm hoping to try a different one from the article, but now that the sun's finally out, winter soups are going on the - um - back burner (ow).

U.X.

I wonder about 'white bacon' - a kind of chunk of pork fat available (keeps a LONG time in fridge) near the other bacons. This was used once in a wonderful heartsofpalm-cream-whitebacon-whitepepper stew I had once. It's what they put in pork and beans basically. It doesn't dissolve easily or anything - you might want to read up on how to use it if you choose to use it. But anyway, that and white pepper are my two suggestions. OK, maybe a third would be duck fat. The soup looks gorgeous and I'm going to try it!

Anon.

How would you adapt this for a crock pot?

Kitt

Fennel is so expensive, I rarely cook with it, but I adore it and couldn't resist picking up a couple of bulbs at the market yesterday. Googling around for recipes, I found this via Chowhound, and I do believe it's the winner (though I'm also sorely tempted by a shaved fennel and granny smith salad). Maybe I'll do both! Salad (using a quarter-bulb) with steak tonight, and soup tomorrow. Thanks!

katy

oooh, I love your wine glasses! the soup looks great!

douglas

yes, what kind of stemware is that?

lauren miller

I made this on Sunday - was delicious! I added spicy chicken sausage which i think really deepened the flavor, almost ended up tasting like a cassoulet. Great recipe!

kitchen witch

Thanks for the great site. I will be looking here often for insperation. I make 99 precent of the soup(from scratch) where I work. Every now and then I need a little nudge to get me inspired and I think this site has done that for me.

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