Gary > wrote in :

> The one time I made it using the NY Times Cookbook recipe,
> blending it to mush then chilled did not appeal to me. I kept
> it chunky and ate it hot.

Nonetheless, you should try it. Mind you, you take out a portion
of the soup to mush, not the entire thing. When I make it, there
are pieces of potato and the mushed potatoes serve to smooth out
the creamy part.

And cold is the way it is meant to be eaten.

Reminds me of Rimmer in Red Dwarf who was laughed at at the
Captain's table because he complained his gazpacho was cold and
asked the cook to heat it up for him.

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober