Agreed! I make mine peasant-style. Chunky and fat! The bacon is critically important. Was thinking this morning to make some tonight…hmmm….
Tess47
Is there a recipe involved
mkstot
Damnit who heated up my vichyssoise?!? /s it looks delicious.
r3photo
i made the mistake of putting mine in the blender for too long. how long? it didn’t seem v long. tasted great but had the consistency of glue, or maybe paste; it was weird.
_merkwood
Looks great! I’m not a green onion fan, so would probably use chives instead. I recently used Daniel Gritzer’s recipe for Cullen Skink (Scottish Smoked Fish Chowder) and it was delicious. Will have to check out this one!
6 Comments
Looks delicious!
Agreed! I make mine peasant-style. Chunky and fat! The bacon is critically important. Was thinking this morning to make some tonight…hmmm….
Is there a recipe involved
Damnit who heated up my vichyssoise?!? /s it looks delicious.
i made the mistake of putting mine in the blender for too long. how long? it didn’t seem v long. tasted great but had the consistency of glue, or maybe paste; it was weird.
Looks great! I’m not a green onion fan, so would probably use chives instead. I recently used Daniel Gritzer’s recipe for Cullen Skink (Scottish Smoked Fish Chowder) and it was delicious. Will have to check out this one!