I had planned to put a little more distance between our beef-a-thon last weekend (Friday night - hamburgers, Saturday night - steaks, Sunday night - Korean beef BBQ) and our next beef meal, but I've really been wanting to make this soup. So here we go with the beef again. I did, at least, manage to get in 4 nights of vegetarian meals inbetween the beef meals...........
We are headed off to the HS football game tonight - my oldest son is playing in the middle school band and they are playing until half time. I need to get dinner on the table early and then head on out the door.
This soup comes, once again, from a poster on the CLBB. This poster has blessed us with two other fabulous recipes - the Oatmeal Peanut Butter Cookies and the Peanut Butter Ice Cream. With those two great recipes, I was very excited to try her soup, which received great reviews.
The soup has a lot of garlic, but don't let it intimidate you - whole cloves are simmered, producing a very mellow garlic flavor, much like roasting. In fact, I would have liked more of the garlic flavor to come through. I didn't measure the puree, so I may have been short the 1 cup she calls for in the recipe. While I though the soup was good, it was missing something. I tried adding a bit more salt and a teaspoon or two of truffle oil, but it still needed something. Not a bad soup by any means, it just didn't, ahem, bowl me over. That said, soups tend to taste better the next day, so maybe it will surprise me tomorrow.
All in all it was good, but I think there are probably recipes out there that we like better.