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A peek into our kitchen

Last Build Date: Wed, 01 Nov 2017 22:57:22 +0000


By: Jennifer Hess

Mon, 07 Jan 2008 16:28:27 +0000

Radka - oh, that sounds lovely, I bet some grated cheese would make a great addition. Greg - it really makes it luxurious!

By: Greg

Mon, 07 Jan 2008 01:51:37 +0000

I absolutely love egg in a soup like this. The yolk makes it so creamy and delicious! Fantastic.

By: Radka

Sat, 05 Jan 2008 06:11:11 +0000

When I saw the picture, I thought that this was a yummy Czech soup I know! I'll have to try this version. For those that are curious, the Czech soup goes something like this: Place grated cheese into the soup bowl along with a clove of crushed garlic. Then pour the boiling broth over it and add the croutons with whatever herbs you like.

By: Jennifer Hess

Fri, 04 Jan 2008 23:49:15 +0000

claudia - it was, and you should :) Luloah - thanks! Hillary - ha ha! No the "ick" is the flu I had over the holidays, also affectionately known as "the crud" or "SAR-bola" and which is thankfully, finally GONE! Happy New Year!

By: Hillary

Fri, 04 Jan 2008 23:26:02 +0000

Haha so the holidays are "ick" huh? That looks wonderful!!! Starting off the new year right! Happy New Year!

By: Luloah

Fri, 04 Jan 2008 19:35:10 +0000

Great recipe. I'm always trying to figure out what to do with my chicken!

By: claudia at 'cook eat FRET'

Fri, 04 Jan 2008 18:12:32 +0000

what a satisfying and comforting meal that appears to be. tempted to make it soon...

By: Jennifer Hess

Fri, 04 Jan 2008 15:31:51 +0000

Parsnip - Thanks! Vicki - we probably make a batch of stock a week this time of year. It's nice to freeze it so we always have some on hand - plus it makes the house smell great. :) Maxine - Thank you! I'm a huge dork for putting poached eggs in/on everything these days. LunchStudio - I have not, but that variation sounds great, probably a good way to intensify the garlic flavor. And I can think of little that a bit of grated parm doesn't improve!

By: LunchStudio

Thu, 03 Jan 2008 22:46:24 +0000

Have you ever come across this book: The Conspirator's Cookbook by Century Downing? In it he has a recipe very similar to what you tried although as I remember the garlic was roasted in olive oil until browned. You then mash it with a mortar and pestle and then add the broth to it. Oh, and a sprinkle of parmesean. Either way yours sounds equally tasty.

By: Maxine

Thu, 03 Jan 2008 22:33:37 +0000

This looks so fantastically appealing! It would never occur to me to add the egg, but I really like the idea! I can't wait to try!