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An excellent soup, Easy to prepare with a great flavour. We served it as a starter to roast goose, It really added to the meal. Delicious!!
An amazingly flavoursome soup, quite different in flavour from any soup I’ve ever eaten. It was one of my Pick a Chef 2006 selections, and I’m SO pleased to have found it. This is a soup to really WOW your dinner guests! But it’s also quick enough to make for family dinners. I’ll certainly be making it again before the winter is through. I followed philocrates’ - for me - excellent suggestion - since I almost never eat jam - of using cranberries rather than cranberry jam. I used frozen cranberries, and I added a teaspoon of brown sugar with the cranberries. I used my Vegetable Stock Vegetable Stock for the stock and Greek yoghurt instead of the cream (one of my regular substitutions). But I otherwise made this exactly to the recipe. I blended the soup with an immersion blender, and I added a few drops of the walnut oil, a lovely final touch to a truly fabulous soup. Thank you so much for sharing this recipe, tigerduck!
I made a couple changes. I left out the cream. It really doesn't need it. I changed the cranberry jam to 1/4 cup fresh cranberries and a tsp of sugar. I didn't use any butter instead I sauteed in a bit of red wine. Added the buttery part later with a hit of butter buds. My first instinct was this is going to be German. It wasn't. It has the flavors of Scandinavia. Sweetish/sourish totally wonderful taste on a cold wet day. Served with fresh whole grain bread out of the oven it was a total delight and something I would have never tried without this. Thanks so much.