![]() I love the chees at the bottom of the bowl: warm, but not melted. I've already made it a couple times and mmmmmmm. This soup is satisfying, healthy and simple to make. Will be making it again.Įxcellent soup with well-balanced flavors. Question about the oregano, is 1/3 CUP accurate? Is that when using fresh herbs? I used a teaspoon and that was more than enough (dried). Will definitely make it again and try the cream in it. And a half a cup of whole milk was not near enough to give it the creamy look that you see in the recipe’s picture. Also the potatoes took twice as long to cook. I only used about a teaspoon of dried oregano but it was plenty. Yes the 1/3 cup of oregano is fresh leaves and they have a much milder flavour than the dried, so if using dried definitely start with a tsp then add to taste. I did tweak slightly, doubled the tomato paste and cooked the potatoes about ten minutes before adding the squash and then cooked for the last ten. This is good, fresh and light and flavourful. Going back to NYT Cooking, the recipe box is user friendly and they have a print function that works and is efficient. NOT ANYMORE YOU TRY TO SEARCH AND MAYBE YOU GET ONE RECIPE YOUR LOOKING FOR BUT USUALLY NOT. I AGREE WITH OTHER REVIEWS, THIS USED TO BE MY FAV SITE FOR FINDING NEW RECIPES. This was fabulous! Had a plain potato soup and added all the other ingredients in here to make an AMAZING meal. We served with buttered crusty bread and my husband cooked a steak and cut it into strips on top of his.ĭelicious! Loved all the different vegetables and the cheese is a really nice touch! I used 1/4 cup of heavy cream instead of milk and it turned out geat! But it all came together in this surprising, yummy dish. The dish seemed unbalanced throughout the cooking process, for example, it was overly salty in the beginning. I needed to use heavy cream to balance it at the end. Pinned to my Food Favourites board - not many make it through! I didn't have fresh oregano (used dried) and no marjoram at all.
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